Slow Cooker Jambalaya
Author: Keri Davey via Campbell's Kitchen
- 3 cups Swanson® Chicken Broth or Swanson® Chicken Stock (I like to use the lower sodium version)
- 1 tablespoon creole seasoning
- 1 large green pepper, diced (about 1½ cups)
- 1 large onion, diced (about 1 cup)
- 2 cloves garlic, minced
- ½ teaspoon ground black pepper
- 2 stalks celery, diced (about 1 cup)
- 1 can (about 14.5 ounces) diced tomatoes
- 1 pound kielbasa, diced (about 3 cups)
- ¾ pound boneless, skinless chicken thigh, cut into cubes
- 1 cup uncooked instant long grain white rice
- ½ pound uncooked medium shrimp, peeled and deveined
- 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 to 8 hours or until the chicken is cooked through.
- Add the shrimp and rice to the cooker. Cover and cook for 10 minutes or until the shrimp are cooked through.
Recipe by JOYFUL scribblings at https://www.joyfulscribblings.com/2015/09/slow-cooker-jambalaya/
3.5.3208