Gulf Coast Jambalaya Rice
https://www.tasteofhome.com/recipes/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
TOTAL TIME: Prep: 20 minutes
Cook: 3-1/4 hours
YIELD: 8 servings.
Ingredients
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 pound Johnsonville® Fully Cooked Polish Kielbasa Sausage Rope, 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
Place the first 10 ingredients in a 5-quartss slow cooker. Cook, covered, on low 3-4 hours or until chicken is tender.
Stir in shrimp and rice. Cook, covered, 15-20 minutes longer or 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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Posted by: "Jodi Thompson" <tigger63755@charter.net>
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