Slow Cooker Jambalaya recipe

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Ingredients

3 cups Swanson® Chicken Broth or Swanson® Chicken Stock
1 tablespoon Creole seasoning
1 large green pepper, diced
1 large onion, diced
2 cloves garlic, minced
½ teaspoon ground black pepper
2 large stalks celery, diced
1 (14.5 ounce) can diced tomatoes
1 pound kielbasa, diced
¾ pound skinless, boneless chicken thighs, cut into cubes
1 cup uncooked regular long-grain white rice
½ pound fresh medium shrimp, peeled and deveined

Nutrition Info

386.4 calories
carbohydrate: 26.7 g
cholesterol: 106.4 mg
fat: 20.7 g
fiber: 1.8 g
protein: 22.4 g
saturatedFat: 6.6 g
servingSize: -
sodium: 1201.1 mg
sugar: 4.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stir the broth,Creole seasoning, green pepper, onion, garlic, black pepper, celery, tomatoes, kielbasa, chicken and rice in a 6-quart slow cooker.

  2. Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through.

  3. Add the shrimp to the cooker. Cover and cook for 10 minutes or until the shrimp are cooked through.

Recipe Yield

8 servings

Recipe Note

This delectable, slow-cooked version of a traditional New Orleans-style dish features chicken, kielbasa and shrimp in a bed of rice that's been seasoned with Creole seasoning, green pepper, celery and diced tomato.

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