Slow Cooker Jambalaya

Ingredients:

1 lb. boneless, skinless chicken breasts, cubed
1/2 lb. andouille sausage, diced
1 {28 oz.} can diced tomatoes
1 medium onion, chopped
1 green bell pepper, seeded & chopped
1 stalk celery, chopped
1 cup chicken broth
2 tsp. dried oregano
2 tsp. cajun or creole seasoning {I use either Tony Chachere’s or
1 tsp. hot sauce {I use Tobasco}
2 bay leaves
1/2 tsp. dried thyme
1 lb. frozen shrimp, peeled & thawed
2 cups cooked rice {I used 2 boil in a bags!!}

Directions:

In a crock pot, combine chicken, sausage, tomatoes, onion, green pepper, celery, & chicken broth. Stir in oregano, cajun seasoning, hot sauce, bay leaves, & thyme. Cover & cook on low for 7 hours…or on high for 3 hours. Stir in thawed shrimp, cover, and heat until shrimp are cooked through {about 5 minutes}. Discard bay leaves and spoon mixture over rice to serve.

Pretty darn good :)