TOTAL TIME: Prep: 20 min. Cook: 6-1/4 hours
MAKES: 12 servings


  • 1 pound smoked kielbasa or Polish sausage, sliced
  • 1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 can (14-1/2 ounces) beef broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 celery ribs, chopped
  • 1/3 cup tomato paste
  • 4 garlic cloves, minced
  • 1 tablespoon dried parsley flakes
  • 1-1/2 teaspoons dried basil
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1 pound cooked medium shrimp, peeled and deveined
  • 2 cups cooked rice

Nutritional Facts

1 cup: 228 calories, 11g fat (4g saturated fat), 95mg cholesterol, 692mg sodium, 12g carbohydrate (2g sugars, 1g fiber), 18g protein Diabetic Exchanges:1 starch, 2 lean meat 1 fat


  1. In a 4-qt. slow cooker, combine the first 12 ingredients. Cover and cook on low for 6-7 hours or until chicken is no longer pink.
  2. Stir in shrimp and rice. Cover and cook 15 minutes longer or until heated through. Yield: 12 servings.
Originally published as Jambalaya in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2008, p60

Light-Bodied White Wine

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

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Reviewed Sep. 22, 2013

"This was my first attempt at Jambalaya and it was wonderful! I used Andouille cajun sausage mainly due to the lack of nitrates in it's ingredient list. Very easy and my family enjoyed it tremendously while watching football on a Saturday evening."

Reviewed Feb. 18, 2013


Reviewed Jul. 21, 2012

"just add less spice so its not so hot"

Reviewed Dec. 15, 2011

"Very tasty!"

Reviewed Dec. 11, 2011

"The perfect cold weather warm up to come home to after a long day. I would even embellish it with more of your favorite meats and spices to give it your own flare."

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