Jambalaya

Jambalaya

 

Ingredients

1 pound boneless skinless chicken breasts cut into 1-inch cubes

1 pound Johnsonville® Polish Kielbasa Split Rope Sausage, 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

Directions

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

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

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