Colleen"s Slow Cooker Jambalaya

This recipe came about from a lot of experimenting over the years. My family and friends like this version the best. Serve over cooked rice.

Ingredients

• 1 pound skinless, boneless chicken breast halves – cut into 1 inch cubes


• 1 pound andouille sausage, sliced


• 1 (28 ounce) can diced tomatoes with juice


• 1 large onion, chopped


• 1 large green bell pepper, chopped


• 1 cup chopped celery


• 1 cup chicken broth


• 2 teaspoons dried oregano


• 2 teaspoons dried parsley


• 2 teaspoons Cajun seasoning


• 1 teaspoon cayenne pepper


• 1/2 teaspoon dried thyme


• 1 pound frozen cooked shrimp without tails

Directions

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


2. Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.

Colleen"s Slow Cooker Jambalaya