Jambalaya... slow cooker style!
1 1/2 lbs. skinless, boneless chicken - cut into 1" cubes
1 lb. andouille sausage or smoked sausage, sliced
1 (28 oz) can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 1/2 cups chopped celery
1 cup chicken broth
2 tsp dried oregano
2 tsp dried parsley
2 tsp Cajun seasoning
1 tsp cayenne pepper
1/2 tsp. dried thyme
1 lb. frozen cooked shrimp without tails
1. In a slow cooker, mix all ingredients except the shrimp.
2. Cover and cook 7-8 hours on LOW, or 3-4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.
Note: If you enjoy spicier food, increase the Cajun seasoning and the cayenne pepper to 3 teaspoons each. Also, if you are using smoked sausage, consider adding it half-way through the cooking time. It becomes soft with too much cooking time. Since I prefer a thickened sauce, I use corn starch dissolved in warm water to make the "gravy."