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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


  • 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 instant rice


  • 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.

Reviews for Gulf Coast Jambalaya Rice

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mamamarie User ID: 568814 264974
Reviewed Apr. 21, 2017

"Good recipe. I used the substitute spices, did not have the creole spices. Used turkey kielbasi. Did rice separately and put shrimp in at the end. Good flavor. Thanks for the recipe."

cafeheaven2 User ID: 4340441 257342
Reviewed Nov. 27, 2016

"In my opinion, this is THE go-to for easy slow cooker Jambalaya. It's got all the important and authentic components (the 'Holy Trinity', Cajun/creole seasoning, etc.). Whether you choose to add the instant rice with the shrimp towards the end of the recipe, or serve 'over' your own cooked rice, this one's a true winner!!! Thank you Judy!"

Roseh5 User ID: 7054169 189527
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."

voodoowitch User ID: 635464 140136
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."

cathy1106 User ID: 4315738 153458
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!"

logallmas3 User ID: 7587538 153457
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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