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Title: Gulf Coast Jambalaya Rice
Categories: Poultry, Pork, Vegetables, Herbs, Rice
Yield: 8 servings

1 lb Boned, skinned chicken; in
- 1" cubes
1 lb Smoked kielbasa; in 1/4"
- coins
2 c Chicken stock
1 lg Bell pepper; chopped
1 c Chopped sweet onion
2 Celery ribs; chopped
2 cl Garlic; minced
2 ts Creole seasoning
1 ts Seafood seasoning
1 ts Pepper
1 lb Uncooked medium (u-30)
- shrimp; peeled, deveined
2 c Uncooked instant rice

Place the first 10 ingredients in a 5 qt. slow cooker.
Cook, covered, on low 3-4 hours, until chicken is
tender.

Stir in shrimp and rice. Cook, covered, 15-20 minutes
longer, until shrimp turn pink and rice is tender.

Judy Batson, Tampa, Florida

Makes: 8 servigs

RECIPE FROM: https://www.tasteofhome.com

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