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Crockpot Jambalaya

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Why I Love This Recipe

This is a fantastic flavorful, low fat, high fiber dish. You can use regular polska kielbasa, but it increases the fat content tremendously. I've tried a lot of different turkey kielbasas, and Butterball is by far the best - flavor and consistency are very close to regular kielbasa - all that's missing is the fat. You can also use white rice, but then you lose the fiber of the brown rice. Also feel free to adjust the cayenne to your family's taste. The amount here (1/4 t) leaves it mildly spicy.

Ingredients You'll Need

1 large chicken breast (about 12 oz)
16 oz turkey polska kielbasa or similar
2 bell peppers, seeded and chopped
1 medium onion, chopped
2 stalks celery, sliced
4 cloves garlic, minced
1 can whole tomatoes (I used diced tomatoes)
1/2 cup tomato paste
1 10 oz can beef broth (I use bouillon – can probably substitute chicken broth as well)
1 T dried parsley
1 ½ t dried basil leaves
½ t dried oregano leaves
1 t hot sauce
¼ t cayenne
½ t salt
1 lb shrimp (shelled)
3 cups cooked brown rice


Cut chicken into 1 inch pieces. Slice kielbasa into 1/2 inch coins and then cut in half. Combine all ingredients except shrimp and rice in crockpot. Cook on high 4 hours, low 8 hours. If shrimp is not cooked, add 30 minutes prior to done, if cooked, add at end. Stir in rice when ready to serve.

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