Oxmoor House
Yield:
8 servings (serving size: 1 1/4 cups)

Get ready to serve a crowd! Baguette pieces continue the French-Cajun theme.

How to Make It

Step 1

Heat a large skillet over high heat. Add oil to pan; swirl to coat. Add chicken; cook 4 minutes, stirring occasionally. Place chicken in an electric slow cooker.

Step 2

Add onion, bell pepper, celery, and garlic to pan; sauté 4 minutes or until tender. Add onion mixture, turkey kielbasa, and next 5 ingredients (through chicken broth) to slow cooker. Cover and cook on LOW for 5 hours.

Step 3

Cook rice according to package directions. Add cooked rice and remaining ingredients except parsley garnish to slow cooker. Cover and cook on HIGH 15 minutes or until shrimp are done. Garnish with parsley leaves, if desired.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Cooking Light Slow Cooker Tonight

Ratings & Reviews

steponme's Review

joycep821
October 24, 2014
Didn't use a crockot, but it didn't take very long to prepare in my dutch oven (about 45 mins. including prep.). Removed chicken after browning, browned jalepeno sausage and drained fat off then added veggies and sauteed. Added ingredients through rice and simmered 10 mins. Returned chicken to pot, simmered 5 min. and added shrimp simmered another 5-7 min. Didn't need hot sauce (probably b/c of jalapeno sausage); was delicious;-).

joycep821's Review

rmontg03
March 09, 2015
My family loved this recipe. I have varying tastes in my house, so I put the hot sauce on the table so everyone could add what they wanted. I doubled the turkey kielbasa. I also found that the rice got mushy leftover, so I served the jambalaya over the rice the next time I made it. Very yummy!!

Very tasty

daneanp
August 13, 2017
This was delicious I could use my fresh garden herbs. Of course, tastes even better two days later. I did add okra for more southern taste.

Tasty

bettysue1943
December 18, 2017
I cooked it for 4 hours because I knew that would be enough with my slow cooker. I kept it on low while cooking the shrimp. Because another reviewer mentioned the rice got mushy, I stirred in it at the end instead of putting it in with the shrimp. I agree with other reviewers that it has too much liquid so next time i would decrease some of the liquid a little.

Nannypie's Review

Batblover7
October 16, 2013
I have made this a few times for my family and my bookclub. The ladies loved it. I serve the rice separately so people can dish it up however they want. A keeper in my recipe arsenal.

rmontg03's Review

LABRAD
April 14, 2013
Amazing I have made this a few times and it is a definite crowd pleaser!

Dpattavina's Review

steponme
October 14, 2013
N/A

bea711's Review

Nannypie
January 13, 2015
Yum! Followed recipe exactly as directed except used brown rice instead of white. Even my 10-year-old devoured it! Will definitely make this again, delicious

EmilyEB's Review

mary327
November 20, 2012
N/A

denaboeger's Review

fishstitch
March 28, 2013
This was good, but way too soupy so I added the dry rice (1/2 cup) directly to the pot rather than cook it first.