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slow-cooker-jambalaya-recipeThis 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.

Watch our video below to learn how to make at home!


  • 3 cups Swanson® Chicken Broth or Swanson® Chicken Stock
  • 1 tablespoon creole seasoning
  • 1 large green bell 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 stalks celery, diced (about 1 cup)
  • 1 can (about 14.5 ounces) diced tomatoes
  • 1 pound kielbasa, diced (about 3 cups)
  • 3/4 pound boneless, skinless chicken thighs, cut into cubes
  • 1 cup uncooked long grain white rice
  • 1/2 pound uncooked medium shrimp, peeled and deveined


  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.

Time-Saving Tip: This recipe may also be cooked on HIGH for 4 to 5 hours.


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