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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  Sweet onion; chopped
     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.

 Recipe by Judy Batson, Tampa, Florida

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

 Uncle Dirty Dave's Archives

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