Slow Cooker Jambalaya

Campbell's Slow Cooker Jambalaya Recipe

This delectable, slow-cooked version of a traditional New Orleans-style dish features chicken, kielbasa and shrimp in a bed of rice that's been seasoned with Creole seasoning, green pepper, celery and diced tomato.

At a glance

Prep

15 min.

Total

7 hr. 25 min.

Serves

8

Servings: about 1 1/2 cups each

Cook: 7 hr. 10 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Chicken Stock

    Swanson® Chicken Stock

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

3 cups Swanson® Chicken Broth or Swanson® Chicken Stock
1 tablespoon Creole 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 large stalks celery, diced (about 1 cup)
1 can (about 14 1/2 ounces) diced tomatoes
1 pound kielbasa, diced (about 3 cups)
3/4 pound skinless, boneless chicken thighs, cut into cubes
1 cup uncooked regular long-grain white rice
1/2 pound fresh medium shrimp, peeled and deveined

How to Make It

  • 1

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

  • 2

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

  • 3

    Add the shrimp to the cooker. Cover and cook for 10 minutes or until the shrimp are cooked through. 

Full Screen View

  • Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#27042_2

Your Recently Viewed Recipes