30 Minute Jambalaya Skillet Recipe

Ingredients for 30 Minute Jambalaya Skillet

• Boneless Skinless Chicken Breasts
• 1 cup chopped celery
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 2 tablespoons Creole seasoning
• Diced Tomatoes
• Tomato Sauce
• 1/2 cup chicken broth
• 1/2 lb peeled and deveined shrimp
• Minute Rice

How to Make 30 Minute Jambalaya Skillet

1. Season 1 lb boneless, skinless chicken breasts with 1 tablespoon Creole seasoning.
2. Heat 1 tablespoon olive oil in a large oven-safe skillet (12-inch or larger) over medium-high heat. Cook chicken until browned on both sides and cooked through (about 5-7 minutes per side).
3. Add 1 cup chopped celery, 1/2 cup chopped onion, and 1/2 cup chopped green bell pepper to the skillet. Cook until softened, about 5 minutes.
4. Stir in 1 (14.5 ounce) can diced tomatoes, undrained, 1/2 cup Creole sauce, 1/2 cup chicken broth, and 1/2 lb peeled and deveined shrimp.
5. Add 1 tablespoon Creole seasoning and 1 teaspoon cayenne pepper (optional, for extra heat).
6. Bring to a boil, then reduce heat to low, cover, and simmer for 2 minutes.
7. Stir in 1 cup long-grain white rice. Cover and cook for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork before serving.