Friends and family often request my jambalaya for gatherings. And I don't mind, since it's so easy to make. —Elizabeth Renteria, Vancouver, Washington
Big Easy Jambalaya
Big Easy Jambalaya
Prep Time
25 min
Cook Time
5 hours 30 min
Yield
8 servings
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
- 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.
- 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.
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