JAMBALAYA ll

JAMBALAYA ll


3 cups chicken stock
1 Tbsp. Creole seasoning
1 large green pepper, diced (about 1-1/2 cups)
1 large onion, diced
2 cloves garlic, minced
½ tsp. ground black pepper
2 large stalks celery (about 1 cup)
1 can (14.5-oz,) diced tomatoes
1 lb. kielbasa, diced (about 3 cups)
6 skinless, boneless chicken thighs (about ¾-lbs.) cut into cubes
2 cups uncooked instant wild rice
½-lb. fresh medium shrimp, shelled and deveined


Stir the stock, Creole seasoning, green pepper, onion, garlic, black pepper, celery, tomatoes, kielbasa and chicken in a 5-quart slow cooker.

Cover and cook on LOW for 7 to 8 hours* or until chicken is cooked through.

Stir the rice and shrimp in the cooker. Cover and cook 10 minutes or until shrimp are cooked through and rice is tender.

*Or on HIGH for 4 to 5 hours.

Yield: 6 servings.