Jambalaya
By Bujvary
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Ingredients
- INGREDIENTS:
- 3 cups Chicken Stock
- 1 tbsp. Creole seasoning
- 1 large green pepper, diced (about 1 1/2 cups)
- 1 large onion, diced (about 1 cup)
- 2 cloves garlic, minced
- 1/2 tsp. ground black pepper
- 2 large stalks celery, diced (about 1 cup)
- 1 can (about 14 1/2 ounces) diced tomatoes
- 1 lb. kielbasa, diced (about 3 cups)
- 3/4 lb. skinless, boneless chicken thigh, cut into cubes
- 1 cup uncooked regular long-grain white rice
- 1/2 lb. fresh medium shrimp, shelled and deveined
Details
Servings 6
Preparation
Step 1
Stir the stock, Creole seasoning, green pepper, onion, garlic, black pepper, celery, tomatoes, kielbasa, chicken and rice in a 5- to 6-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through.
Add the shrimp to the cooker. Cover and cook for 10 minutes or until the shrimp are cooked through.
*Or on HIGH for 4 to 5 hours.
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