This delectable, slow-cooked version of a traditional New Orleans-style dish features chicken, kielbasa and shrimp with rice that's been seasoned with Creole seasoning, green pepper, celery and diced tomato.
cost per recipe: $19.06
The price is determined by the national average.
cups Swanson® Chicken Broth or Swanson® Chicken Stock
tablespoon Creole seasoning or Cajun seasoning
large green pepper, diced (about 1 1/2 cups)
large onion, diced (about 1 cup)
cloves garlic, minced
teaspoon ground black pepper
stalks celery, diced (about 1 cup)
can (about 14.5 ounces) diced tomatoes
ounces kielbasa, diced (about 3 cups)
pound boneless, skinless chicken thigh, cut into cubes
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, green pepper, onion, garlic, black pepper, celery, tomatoes, kielbasa and chicken 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.