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Slow Cooker Jambalaya

Slow Cooker Jambalaya

1.7143
(14)

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.

serves 8 people

Ingredients

cost per recipe: $19.06

The price is determined by the national average.

  • 3

    cups Swanson® Chicken Broth or Swanson® Chicken Stock

  • 1

    tablespoon Creole seasoning or Cajun seasoning

  • 1

    large green pepper, diced (about 1 1/2 cups)

  • 1

    large onion, diced (about 1 cup)

  • 2

    cloves garlic, minced

  • 1/2

    teaspoon ground black pepper

  • 2

    stalks celery, diced (about 1 cup)

  • 1

    can (about 14.5 ounces) diced tomatoes

  • 14

    ounces kielbasa, diced (about 3 cups)

  • 3/4

    pound boneless, skinless chicken thigh, cut into cubes

  • 1 1/2

    cups uncooked parboiled long-grain white rice (sometimes called converted rice, parboiled rice works best in this slow cooker recipe)

  • 1/2

    pound uncooked shrimp (20 to 25 count per pound), peeled, deveined and tails removed

view nutrition info

How to Make It

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.
Step 1

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

Step 2

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.

Recipe Tips

  • Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.

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Made With
Swanson® Chicken Stock

Swanson® Chicken Stock

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Swanson® Chicken Broth

Swanson® Chicken Broth

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Ratings & Reviews

(14)
  • babamig

    September 3, 2015

    Made this recipe many times

    I have made this recipe many times. I have never put the rice in at the beginning because it will turn to mush. I also substitute chourico for the kielbasa and it gives it a little bit of a kick. I think the kielbasa tastes like a hotdog! I also dont always put the shrimp in. Some family members don't like it so i change it up a little each time. I will be making it again.

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  • Kathy C.

    October 17, 2013

    Big Hit

    I had family over to try this and they are still talking about how good it was! The only thing I would do different is I think I would substitute Minute Rice and add it maybe the last hour to half hour before I was ready to eat! Cooking the rice all day made it turn into mush, but was still very delicious! We served ours with cornbread on the side and was truly a big hit!

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  • Elissa

    December 7, 2012

    Excellent Recipe with one major adjustment

    I made this over the weekend and it was excellent. Wonderful flavor. I did not add the rice in the beginning though. 7-8 hours for rice (which only takes 15 minutes to cook) is definately a mistake. I added the rice 10 minutes before the shrimp and it came out perfect. Will definately make this again, although may go with the smaller salad shrimp instead of the medium shrimp.

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  • Rebecca M.

    September 4, 2012

    Slow Cooker Jambalaya

    YES rice was mushy however wonderful flavor!!!!!! Very pleased all in all!!!

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  • Mariann N.

    March 5, 2012

    Slow Cooker Jambalaya

    Tasty and a bit spicy, but overall great meal. I substituted a few of the ingredients with less fat and lower sodium ingredients. Tastes like a complex recipe, but it's not!

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