Jambalaya Skillet

• 1 green pepper, cut into strips
• 1 stalk celery, chopped
• 1/2 cup chopped onions
• 1 Tbsp. oil
• 1-1/2 lb. boneless skinless chicken breasts, cut into strips
• 2 Tbsp. Creole seasoning, divided
• 1 can (14-1/2 oz.) diced tomatoes, undrained King Sooper's 1 lb For $0.99 thru 02/09
• 1 cup water
• 1 can (8 oz.) tomato sauce
• 1/2 lb. uncooked deveined peeled medium shrimp Safeway 1 lb For $8.99 thru 02/09
• 2 cups instant brown rice, uncooked

1. Cook and stir peppers, celery and onions in hot oil in large skillet on medium-high heat 5 min.
2. or until crisp-tender.
3. Toss chicken with 1 Tbsp.
4. seasoning.
5. Add to skillet; cook and stir on medium heat 4 min.
6. or until done.
7. Add tomatoes, water, tomato sauce, shrimp and remaining seasoning; mix well.
8. Bring to boil.
9. Stir in rice; cover.
10. Simmer on low heat 5 min.
11. Remove from heat.
12. Let stand 5 min.
13. Fluff with fork.

green pepper, celery, onions, oil, boneless skinless chicken breasts, creole seasoning, tomatoes, water, tomato sauce, shrimp, instant brown rice

Taken from www.kraftrecipes.com/recipes/jambalaya-skillet-153090.aspx (may not work)