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Gulf Coast Jambalaya Rice

 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
8 ServingsPrep: 20 min. Cook: 3-1/4 hours


  • 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 Minute® White Rice


  • Place the first 10 ingredients in a 5-qt. slow cooker. Cook, covered,
  • on low 3-4 hours or until chicken is tender.
  • Stir in shrimp and rice. Cook, covered, 15-20 minutes longer or until
  • shrimp turn pink and rice is tender. Yield: 8 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.