Slow Cooker Jambalaya (with Chicken, Sausage, and Shrimp)

• After our trip to New Orleans, I was inspired to cook some Cajun food of my own. This jambalaya was a great success!

Recipe adapted from here.

• 
  
• Ingredients: 
• 1 pound skinless, boneless chicken breasts, cut into 1-inch cubes
• 1 pound andouille sausage, sliced
• 1 (28 ounce) can diced tomatoes with juice, drained
• 1 large onion, diced
• 1 large green bell pepper, diced
• 1 cup chopped celery
• 1 cup low sodium chicken broth
• 2 tsp dried oregano
• 2 tsp dried parsley
• 2 tsp Cajun seasoning (I used Tony Chachere's)
• 1 tsp cayenne pepper
• 1/2 tsp dried thyme
• 1 pound frozen shrimp, peeled and deveined and thawed

Directions:

1. In a slow cooker, mix the chicken, sausage, tomatoes, onion, green pepper, celery, and chicken brother. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.

2. Cook on look for 7-8 hours, or on high for 3-4 hours. Add in the shrimp during the last hour of cooking time. 

3. Serve over white rice.

(chicken + sausage)

(mixing everything in the slow cooker)

(cooking...)

(all done!)

(delicious jambalaya!)

Ta-da!

Enjoy!