Archive for October, 2013

postheadericon Jambalaya One Dish Recipe


1 tablespoon vegetable oil
1/2 pound skinless, boneless chicken breast, cut up
1/2 pound hot Italian pork sausage, casing removed
1/4 teaspoon garlic powder
1 (10.75 ounce) can Campbell’s(r) Condensed French Onion Soup
1/3 cup Pace(r) Picante Sauce
1 cup uncooked instant white rice
1/2 pound frozen cooked large shrimp
1/2 cup frozen peas


Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken, sausage and garlic and cook until they’re browned. Pour off any fat.

Stir the soup and the picante sauce in the skillet. Heat to a boil. Stir in the rice, shrimp and peas. Reduce the heat to low. Cover and cook for 5 minutes or until the shrimp turn pink and the meats are cooked through.

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