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Recipes

Seafood Jambalaya

Made With:

Soups

Signature Creole Chicken Gumbo

A Louisiana-style gumbo made with diced tomatoes, okra, chicken, green peppers and rice, seasoned garlic.

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Tip

• Discard any mussels or clams that remain closed after steaming for 5 minutes.

• For added fibre, prepare with brown rice.

Tips:

Total Time

75 min.

Serving & Size

Fresh mussels and clams are added along with large shrimp for a dressed-up version of the classic Cajun rice dish.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
canola oil 1/4 cup 60  mL
butter 2 tbsp 30  mL
andouille sausage, diced 1 lb 454  g
onion finely chopped 1 large 1  large
finely chopped celery 2 cups 500  g
long-grain white rice 4 cups 1  L
1. Heat oil and butter in large straight-sided skillet set over medium heat; cook sausage, onion and celery for 12 to 15 minutes or until very tender. Stir in rice until completely coated.
Ingredients Weight Measure
Weight Measure
Campbell’s® Signature Condensed Creole Chicken Gumbo 1/2 tub (2 lb) 1  tub (905 g)
water 2 cups 500  mL
2. Add soup and water; bring to boil. Cover and reduce heat to low; cook for 10 to 15 minutes or until liquid is absorbed and rice is still slightly undercooked. Let cool completely. Refrigerate for up to 1 day. Makes 12 cups (3 L).
Ingredients Weight Measure
Weight Measure
large shrimp, peeled and deveined 32 (2 lb) 32  (908 g)
mussels, scrubbed and debearded
littleneck clams, scrubbed
finely chopped fresh parsley 1 cup 250  mL
lemon wedges
Heat 1 1/2 cups (375 mL) jambalaya in skillet with 1/2 cup (125 mL) water; bring to simmer. Stir in 4 shrimp and nestle 4 mussels and 4 clams into rice. Cover and cook for 7 to 8 minutes or until shells are open (discard any that do not open) and rice is tender. Sprinkle with parsley and serve with lemon wedges.

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