Louisiana-Style Chicken, Sausage & Shrimp Skillet Recipe

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Questions & Reviews

1. Deni Mckinney says:

   Peace and Love
2. Laurie says:

   Are the amounts right in this recipe for the sausage and shrimp? 2 ounces of each doesn't match the picture!
3. Kris says:

   I did add a little more shrimp. My kids love it so I threw more than what it asked.
4. Lois says:

   I really enjoy your recipes, but find one major failing. I usually can't find a recommended number of servings.
5. Sharon says:

   What is parboiled rice?
6. Cyd says:

   Parboiled rice is cooked and served just as you would white or brown rice. However, because of the special processing, parboiled rice is a better source of fiber, calcium, potassium and vitamin B-6 than regular white rice.
7. Julie says:

   I am not seeing the actual recipe.
8. Cyd says:

   HI Julie. Thanks for letting us know. I fixed the recipe.
9. Maria says:

   Only recipe I see is for cake mix peanut butter bars. Where is the recipe for the sausage and shrimp skillet?
10. Cyd says:

    Thanks for letting us know about that error. It is fixed now!!
11. Jessica says:

    I still only see a recipe for cake mix peanut butter bars.
12. Cyd says:

    We are having problems with our computer program. I can't tell you how many times we have fixed this. I'll copy the recipe for you. I updated it again, but we'll see how long the post sticks. New website coming soon! Ingredients: 1 tablespoon olive oil 12 ounces skinless, boneless chicken breast halves, cut into 1-inch pieces 2 ounces smoked turkey sausages, cut into 1/2-inch slices 2 stalks celery, chopped (about 1 cup) 1 large green bell pepper, chopped (about 1 cup) 1 large onion, chopped (about 1 cup) 2 cloves garlic, chopped 1 cup uncooked whole grain parboiled brown rice 1/2 teaspoon dried thyme, crushed 1/8 teaspoon cayenne pepper (or to taste) 1 can (10 3/4 ounces) Campbell’s® Healthy Request® Condensed Tomato Soup 1 1/2 cups water 2 ounces uncooked shrimp (31-40 count per pound), peeled and deveined 2 tablespoons chopped fresh parsley Directions: Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and sausage and cook until browned, stirring often. Remove the chicken and sausage from the skillet. Pour off any fat. Add the celery, pepper, onion and garlic to the skillet and cook for 7 minutes or until the vegetables are tender, stirring occasionally. Add the rice, thyme and cayenne pepper to the skillet and cook and stir for 1 minute. Stir in the soup and water and heat to a boil. Return the chicken and sausage to the skillet. Reduce the heat to low. Cover and cook for 15 minutes. Stir in the shrimp. Cover and cook for 10 minutes or until the chicken and shrimp are cooked through and the rice is tender. Sprinkle with the parsley, if desired.
13. Sam says:

    Thanks for the recipe! Is this something I can cook and freeze to reheat for lunch during the week?
14. Momma Cyd says:

    Yes, it should freeze well or just keep in fridge and reheat leftovers.
15. Val Brennan says:

    I have been making this recipe for family dinners and everyone loves it. I substituted kielbasa for the sausage and leave out the cayenne pepper. I put out red pepper flakes for those who like it spicy.. I enjoy prepping all the ingredients ahead of time and then assembling the recipe is a breeze once everyone is here.