Crock Pot Jambalaya

[nverland]

Crock Pot Jambalaya

1 lb. Boneless skinless chicken breasts, cut into 1” cubes
1/2 lb. Andouille sausage, diced
1 can (28 oz.) diced tomatoes, undrained
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 celery rib, chopped
1 cup reduced sodium chicken broth
2 tsp. Dried oregano
2 tsp. Cajun or Creole seasoning
1 tsp. Tabasco hot pepper sauce
2 bay leaves
1/2 tsp. Dried thyme
1 lb. Frozen peeled and cooked shrimp, thawed
2 cups cooked rice

In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.

Cover, and cook on LOW heat setting for 7 hours or on HIGH heat setting for 3 hours.

Stir in the thawed shrimp.

Cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.

Serves: 4.