Our test kitchen took note of your reviews and we tested and revised this recipe to make it better than ever! We improved the method and increased the amount of rice so it soaks up all the delicious Swanson broth goodness. Make sure to use converted rice and add it during the last 30 minutes of cooking to achieve the perfect texture. These changes really made a difference in this New Orleans style classic, and the slow cooking allows the ingredients meld into a wonderful and delicious Jambalaya that is super easy to put together.
cost per recipe: $15.55
The price is determined by the national average.
cups Swanson® Chicken Broth or Swanson® Chicken Stock
tablespoon Creole seasoning or Cajun seasoning
teaspoon ground black pepper
ounces boneless, skinless chicken thigh, cut into cubes
ounces kielbasa, diced (about 3 cups)
large green pepper, diced (about 1 1/2 cups)
large onion, diced (about 1 cup)
stalks celery, diced (about 1 cup)
cloves garlic, minced
can (about 14.5 ounces) diced tomatoes
cups uncooked parboiled long-grain white rice (sometimes called converted rice, parboiled rice works best in this slow cooker recipe)
pound uncooked shrimp (20 to 25 count per pound), peeled, deveined and tails removed
Stir the broth, Creole seasoning, black pepper, chicken, kielbasa, green pepper, onion, celery, garlic and tomatoes in a 6-quart slow cooker.
Cover and cook on LOW for 7 hours. During the last 30 minutes of cooking time, turn the cooker to HIGH and stir in the converted rice. Cover. During the last 10 minutes of cooking time, stir in the shrimp. Cover and cook until the chicken and shrimp are cooked through.