Prep Time: 25 minutes
Cooking Time: 55 minutes
I wore the photographs off my original “Campbell’s Soup Cook Book”. It was one of those soft-cover jobs strategically placed just inches from your fingertips at the grocery checkout, daring you not to pick them up when you are at your hungriest. Well I picked it up and am really glad I did. Since before the advent of the Internet, Campbell’s has been committed to supporting their customers with recipes that are affordable, quick, and delicious. With only minor modification, I lifted this gem off their excellent library of online recipes.
1 Tbs. olive oil
1 1/4 lbs. skinless, boneless chicken breast halves, cut into 1-inch pieces
1 lg. onion, diced
1 med. green pepper, diced
2 tsp. Cajun seasoning
2 tsp. Worcestershire sauce
2 cloves garlic, minced (how to)
1 can (10.75 oz.) Campbell’s Condensed Tomato Soup
2 cups water
1 cup uncooked regular long-grain white rice
1/2 lb. fresh OR thawed frozen medium shrimp, peeled and deveined
1 lg. tomato, chopped, if desired
chopped fresh parsley, if desired
1. In a large sauté pan, heat the oil over medium-high heat. Add the chicken and cook until well browned, stirring occasionally.
2. Stir the onion, pepper, Cajun seasoning, Worcestershire sauce, and garlic in the sauté pan and cook for 2 minutes.
3. Stir the tomato soup, water and rice in the sauté pan and heat to a boil. Reduce the heat to low. Cover and simmer 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.
I really enjoy blending my own Cajun seasoning but that doesn’t mean you have to. There are many, really good, Cajun blends on the market, such as Slap Ya’ Mama Cajun seasoning and Zatarain’s Creole seasoning.
Major Recipe Inspiration Source: Campbell’s Kitchen