Prep time
15 MIN
Total time
50 MIN



  1. Preheat oven to 350°F (175°C).
  2. In a large ovenproof sauce pan,heat the oil over medium heat. Add the sausage,onion,pepper and chicken and garlic and sauté for 4 minutes or until the chicken and the sausage is golden brown. In a separate bowl soak saffron threads in chicken stock for 3 minutes.
  3. Add the mixed seafood,garlic,Cajun seasoning,paprika and rice to the sauce pan and continue to sauté for 2 minutes. Add the diced tomato,chicken stock with soaked saffron and remaining chicken stock and bring it to a boil.
  4. Remove the pan from the stove,cover with a lid or aluminum foil and place in oven for 25 minutes or until the rice is properly cooked.
  5. Remove from oven,add lemon juice and cilantro and mix well.

Recipe Made With

CAMPBELL’S Stock First ® Chicken stock

CAMPBELL’S Stock First ® Chicken stock


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