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Gulf Coast Jambalaya Rice

Name: Gulf Coast Jambalaya Rice
Prep time: 20 min
Cook time: 3 h 15 min
Total time: 3 h 35 min
Yield: 8 servings.
Cuisine: North America, Cajun
Ingredients: 1 pound boneless skinless chicken breasts, cut into 1-inch cubes; 1 pound smoked kielbasa, cut into 1/4-inch slices; 2 cups chicken stock; 1 large green pepper, chopped; 1 cup chopped sweet onion; 2 celery ribs, chopped; 2 garlic cloves, minced; 2 teaspoons Creole seasoning; 1 teaspoon seafood seasoning; 1 teaspoon pepper; 1 pound uncooked medium shrimp, peeled and deveined; 2 cups uncooked instant rice

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Test Kitchen Approved

Total Time

Prep: 20 min. Cook: 3-1/4 hours

Makes

8 servings

As the stew of the South, jambalaya is a definite staple. For ages, home cooks have been making their own tweaks on the traditional recipe. This rendition is my favorite. —Judy Batson, Tampa, Florida

Gulf Coast Jambalaya Rice Recipe photo by Taste of Home

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Ingredients

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 pound smoked kielbasa, cut into 1/4-inch slices
2 cups chicken stock
1 large green pepper, chopped
1 cup chopped sweet onion
2 celery ribs, chopped
2 garlic cloves, minced
2 teaspoons Creole seasoning
1 teaspoon seafood seasoning
1 teaspoon pepper
1 pound uncooked medium shrimp, peeled and deveined
2 cups uncooked instant rice

Directions

Place the first 10 ingredients in a 5-qt. slow cooker. Cook, covered, on low 3-4 hours, until chicken is tender.
Stir in shrimp and rice. Cook, covered, 15-20 minutes longer, until shrimp turn pink and rice is tender.

Creole Seasoning

The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.

Nutrition Facts

1-1/3 cups: 395 calories, 18g fat (6g saturated fat), 138mg cholesterol, 861mg sodium, 25g carbohydrate (3g sugars, 1g fiber), 31g protein.