Recipe: Slow Cooker Jambalaya

We like our Jambalaya nice and spicy so I've added extra andouille sausage! I also make it without shrimp for the seafood hater in the house but I think shrimp would go in very nicely. For best results, serve over rice.

Slow Cooker Jambalaya

Ingredients:

• 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
• 1.5 pound andouille sausage, sliced
• 1 (28 ounce) can diced tomatoes with juice
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 1 cup chopped celery
• 1 cup chicken broth
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 2 teaspoons Cajun seasoning
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1 pound frozen cooked shrimp without tails (Optional)
• 
  
• Directions:
• In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
• 
  
• Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.