Gulf Coast jambalaya

Crock Pot Cooking

 Gulf Coast jambalaya

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IngredientsGulf Coast jambalaya

  • 1 pound boneless skinless chicken breasts, cut into 1 inch cubes
  • 1 pound smoked kielbasa, 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 teaspoons Creole seasoning
  • 1 teaspoon seafood seasoning
  • 1 teaspoon pepper
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 2 cups uncooked instant rice


  1. Place the chicken, kielbasa, chicken stock, green pepper, sweet onion, celery, cloves, Creole seasoning, and seafood seasoning, in a 5 quart slow cooker. Cook, covered, and on low for 3 – 4 hours or until the chicken is tender.
  2. Stir in shrimp and Rice. Cook, covered, 15 – 20 minutes longer or until shrimp turns pink and Rice is tender.
  3. The following spices may be substituted for the Creole seasoning: 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika and a pinch of dried thyme, ground cumin and cayenne pepper.
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