1/2 c. all-purpose flour
3/4 tsp. creole seasoning
4 boneless chicken breasts
1/2 c. olive oil
1 c. tomatoes, chopped
5 c. water
2 pkgs. Zatarians' Jambalaya Mix
8 oz. shrimp
10 oz. frozen green peas
4 oz. pimento, chopped

Blend flour and creole seasoning thoroughly. Cut chicken into bite-size bits and dredge in breading mix. Brown quickly in hot olive oil. Remove and set aside. To a large cooking container, add 5 cups water, chopped tomatoes and chicken pieces. Bring to a boil and stir in all remaining ingredients. Return mixture to a boil. Pour hot mixture into baking dish. Cover with foil and cook in 375 degree oven 35 minutes or until rice is cooked. Let stand for 10 minutes. Serve over rice.