Gulf Coast Jambalaya Rice
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
Creole Seasoning
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 shrimp (31-40 per pound), peeled and deveined
- 2 cups uncooked instant rice
Directions
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1Place the first 10 ingredients in a 5-qt. slow cooker. Cook, covered, on low 3-4 hours, until chicken is tender.
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2Stir in shrimp and rice. Cook, covered, 15-20 minutes longer, until shrimp turn pink and rice is tender.
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