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Big Easy Jambalaya

 Big Easy Jambalaya
This recipe is requested often by friends and family for gatherings. I don't mind since it's so easy to make. --Elizabeth Renteria, Vancouver, Washington
8 ServingsPrep: 25 min. Cook: 5-1/2 hours

Ingredients

  • 4-1/2 cups chicken stock
  • 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
  • 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
  • 14 ounces Johnsonville® Polish Kielbasa Sausage, sliced
  • 2 Johnsonville® Andouille Sausage links, chopped
  • 3 celery ribs, chopped
  • 2 poblano peppers, seeded and chopped
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon dried oregano
  • 2 teaspoons dried parsley flakes
  • 2 teaspoons dried thyme
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 2 cups uncooked converted rice

Directions

  • In a 5-qt. slow cooker, combine all ingredients except rice. Cover
  • and cook on low for 5-6 hours or until chicken is tender.
  • Stir in rice. Cook on high 30 minutes longer or until rice is tender.

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Big Easy Jambalaya (continued)

Directions (continued)

  • Yield: 8 servings.
Nutritional Facts: 1-1/2 cups equals 565 calories, 23 g fat (8 g saturated fat), 108 mg cholesterol, 1,673 mg sodium, 56 g carbohydrate, 3 g fiber, 33 g protein.