Name: Creole Jambalaya Stew
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Chicken broth - 2 cups; Diced tomatoes - 1 (14.5 ounce) can; Onions, chopped - 2 medium; Celery, sliced - 2 stalks; Green bell pepper, coarsely chopped - 1 large; Garlic, minced - 6 cloves; Creole seasoning - 2 teaspoons; Andouille sausage, sliced - ½ pound; Turkey kielbasa, sliced - ½ pound; Uncooked white rice - 1 cup; Uncooked medium shrimp, peeled and deveined - 1 pound

Ingredients for - Creole Jambalaya Stew

1. Chicken broth 2 cups

2. Diced tomatoes 1 (14.5 ounce) can

3. Onions, chopped 2 medium

4. Celery, sliced 2 stalks

5. Green bell pepper, coarsely chopped 1 large

6. Garlic, minced 6 cloves

7. Creole seasoning 2 teaspoons

8. Andouille sausage, sliced ½ pound

9. Turkey kielbasa, sliced ½ pound

10. Uncooked white rice 1 cup

11. Uncooked medium shrimp, peeled and deveined 1 pound

How to cook deliciously - Creole Jambalaya Stew

1 . Stage

Place chicken broth, tomatoes, onions, celery, bell pepper, garlic, and Creole seasoning in the bottom of a 5- to 6-quart slow cooker. Cover and cook on High for 4 to 5 hours, or Low for 8 to 10 hours.

2 . Stage

Heat a large nonstick skillet over medium heat during the last 50 minutes of cooking time. Add andouille sausage and turkey kielbasa to the skillet and cook, turning occasionally, until browned, about 5 minutes. Stir sausage and rice into the slow cooker.

3 . Stage

Cover and cook on High for 30 minutes. Stir in shrimp and continue to cook until rice is tender and shrimp are just opaque in the centers, 10 to 15 minutes more.