Big Easy Jambalaya
TOTAL TIME: Prep: 25 min. Cook: 5-1/2 hours
YIELD: 8 servings.
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
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 smoked kielbasa, sliced
-
2 fully cooked 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
-
1.
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.
-
2.
Stir in rice. Cook on high 30 minutes longer or until rice is tender.
Nutrition Facts
1-1/2 cups: 565 calories, 23g fat (8g saturated fat), 108mg cholesterol, 1673mg sodium, 56g carbohydrate (5g sugars, 3g fiber), 33g protein.
© 2024 RDA Enthusiast Brands, LLC