Gulf Coast Jambalaya Rice

Name: Gulf Coast Jambalaya Rice
Prep time: 20 min
Cook time: 3 h 15 min
Total time: 3 h 35 min
Yield: 8 servings.
Cuisine: North America, Cajun
Ingredients: 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

TOTAL TIME: Prep: 20 min. Cook: 3-1/4 hours YIELD: 8 servings.

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

Ingredients

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

Directions

1. Place the first 10 ingredients in a 5-qt. slow cooker. Cook, covered, on low 3-4 hours, until chicken is tender.
2. Stir in shrimp and rice. Cook, covered, 15-20 minutes longer, until shrimp turn pink and rice is tender.

Nutrition Facts

1-1/3 cups: 395 calories, 18g fat (6g saturated fat), 138mg cholesterol, 861mg sodium, 25g carbohydrate (3g sugars, 1g fiber), 31g protein.

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