Cajun Chicken & Shrimp
Ever wondered how to bring the sizzling flavors of Louisiana right to your dinner table? It’s easier than you think, with Campbell’s® Condensed Tomato Soup. The rich, flavorful soup is the perfect base for vibrant Cajun seasoning, capturing the spirit of New Orleans kitchens. Imagine the aroma of spiced chicken and shrimp as they sizzle in the skillet, surrounded by a blend of veggies and rice, all coming together in one mouthwatering meal.
Ingredient
- 1 tablespoon olive oil
- 1 1/4 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
- 1 large white or yellow onion, diced (about 1 cup)
- 1 medium green bell pepper, seeded and diced (about 1 cup)
- 2 teaspoons Cajun seasoning
- 1 can (10 3/4 ounces) Condensed Tomato Soup
- 2 cups Swanson® Chicken Broth
- 1 cup uncooked long grain white rice
- 1/2 pound fresh or thawed frozen medium shrimp, peeled and deveined
- 1 large tomato, chopped (about 1 1/2 cups)
- 1 tablespoon chopped fresh parsley
Direction
- Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring occasionally.
- Stir the onion, pepper and Cajun seasoning in the skillet and cook for 2 minutes.
- Stir the Campbell’s® Condensed Tomato Soup, Swanson® Chicken Broth
- and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes. Stir in the shrimp and cook, uncovered, for 10 minutes or until the shrimp are cooked through and the rice is tender. Stir in the tomato and parsley, if desired. Let stand for 10 minutes.
