As the stew of the South, jambalaya is a definite staple. For ages, home cooks have been making their own versions of the traditional recipe. This slow-cooked rendition is my personal favorite.
—JUDY BATSON TAMPA, FL
PREP: 20 MIN. • COOK: 3 1/4 HOURS • MAKES: 8 SERVINGS
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 garlic cloves, minced
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 first 10 ingredients in a 5-qt. slow cooker. Cook, covered, on low for 3-4 hours or until the chicken is tender.
2. Stir in shrimp and rice. Cook, covered, for 15-20 minutes longer or until shrimp turn pink and the rice is tender.
Note: The following spice blend may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.