Slow Cooker Jambalaya

  • 1 pound boneless skinless chicken breasts, but into 1-inch cubes
  • 1/2 pound andouille sausage, diced
  • 1 (28-ounce) can diced tomatoes
  • 1 medium onion
  • 1 green bell pepper, seeded and chopped
  • 1 stalk celery
  • 1 cup reduced-sodium chicken broth
  • 2 tsp dried oregano
  • 2 tsp Cajun or Creole seasoning
  • 1 tsp hot sauce
  • 2 bay leaves
  • 1/2 tsp dried thyme
  • 1 pound frozen, peeled, and cooked shrimp thawed
  • 2 cups cooked rice

  1. In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
  2. Cover and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard the bay leaves and spoon mixture over cooked rice.

photo and recipe: foodnetwork.com

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