Campbell's Kitchen Recipe √ Slow Cooker Jambalaya

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.

Ingredients

• 3 cups Swanson® Chicken Broth or Swanson® Chicken Stock
• 1 tablespoon Creole seasoning
• 1 large green pepper, diced
• 1 large onion, diced
• 2 cloves garlic, minced
• ½ teaspoon ground black pepper
• 2 large stalks celery, diced
• 1 (14.5 ounce) can diced tomatoes
• 1 pound kielbasa, diced
• ¾ pound skinless, boneless chicken thighs, cut into cubes
• 1 cup uncooked regular long-grain white rice
• ½ pound fresh medium shrimp, peeled and deveined

Cooking Directions

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.

Nutrition Facts

• calories386.4
• carbohydrateContent26.7 g
• cholesterolContent106.4 mg
• fatContent20.7 g
• fiberContent1.8 g
• proteinContent22.4 g
• saturatedFatContent6.6 g
• sodiumContent1201.1 mg
• sugarContent4.1 g