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Gulf Coast Jambalaya Rice

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
  • Total Time
    Prep: 20 min. Cook: 3-1/4 hours
  • Makes
    8 servings

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.
Editor's Note
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.

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