Name: Gulf Coast Jambalaya Rice
Prep time: 20 min
Cook time: 3 h 15 min
Total time: 3 h 35 min
Yield: 8 servings
Cuisine: North America, Cajun
Ingredients: 1 pound boneless skinless chicken breasts, cut into 1-inch cubes; 1 pound smoked kielbasa, cut into 1/4-inch slices; 2 cups chicken stock; 1 large green pepper, chopped; 1 cup chopped sweet onion; 2 celery ribs, chopped; 2 garlic cloves, minced; 2 teaspoons Creole seasoning; 1 teaspoon seafood seasoning; 1 teaspoon pepper; 1 pound uncooked shrimp (31-40 per pound), peeled and deveined; 2 cups uncooked instant rice

As the stew of the South, jambalaya is a definite staple. For ages, home cooks have been making their own tweaks on the traditional recipe. This rendition is my favorite. —Judy Batson, Tampa, Florida

Creole Seasoning

The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.

TEST KITCHEN APPROVED