Gulf Coast Jambalaya Rice Recipe
Gulf Coast Jambalaya Rice Recipe photo by Taste of Home

Gulf Coast Jambalaya Rice Recipe

Publisher Photo
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
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 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.
Originally published as Gulf Coast Jambalaya Rice in Simple & Delicious February/March 2014

Light-Bodied White Wine

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

Reviews for Gulf Coast Jambalaya Rice

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Jun. 11, 2014

My husband and I loved this recipe. Easy to throw everything in the crockpot and just let it cook. The only thing I did differently is cooked the rice separately, then put rice in a bowl and the jambalaya over the rice. Delicious.

MY REVIEW
Reviewed Jan. 20, 2014

My husband and I both really liked this recipe. Next time I might add a spicier sausage because we like more heat but it was very good as is. I agree that the rice did get a little soggy so I would add it later than the shrimp.

MY REVIEW
Reviewed Jan. 8, 2014

Delicious recipe, quick and easy to prepare. My son said at least 4 times, "this is so good!" and he doesn't usually like when I try new recipes. Because I am on Weight Watchers, I did use a

turkey polish sausage to reduce the fat content and used Minute Brown Rice instead of the white. The rice did seem a little soggy so I may use precooked traditional rice when I make it again and add it just before serving but it definitely has become a family favorite!

MY REVIEW
Reviewed Jan. 7, 2014

Mere words cannot express how good this is! Ms. Judy Batson of Tampa, Florida, I am in love with this recipe. I made it this evening, and both hubby and I went back for seconds. Thank you for sharing it!

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