Campbell's JambalayaOne-DishSuggested Wine: Hogue Late Harvest Riesling
Prep/Cook Time: 20 min.
1 tbsp. vegetable oil
1/2 lb. boneless chicken breasts, cut up
1/2 lb. hot Italian pork sausage, casing removed
1/4 tsp. garlic powder or 2 loves garlic, minced
1 can Campbell's French Onion soup
1/3 cup Pace Picante Sauce
1 cup uncooked instant rice
1/2 lb. frozen cooked large shrimp
1/2 cup frozen peas
HEAT oil in skillet. Add chicken, sausage and garlic and cook until browned. Pour off fat.
ADD soup and picante sauce. Heat to a boil. Stir in rice, shrimp and peas. Cover and cook over low heat 5 min. or until done.
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