• 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