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Gulf Coast Jambalaya Rice Recipe

Gulf Coast Jambalaya Rice Recipe

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 YIELD:8 servings

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 pound Johnsonville® Polish Kielbasa Sausage, 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

  • 1. Place the first 10 ingredients in a 5-qt. slow cooker. Cook, covered, on low 3-4 hours or until chicken is tender.
  • 2. Stir in shrimp and rice. Cook, covered, 15-20 minutes longer or until shrimp turn pink and rice is tender. Yield: 8 servings.
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.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.