Share-A-Recipe

Jambalaya
1 pound boneless skinless chicken breasts, cut into 1-inch cubes 1/2 pound andouille sausage, diced 1 (28-ounce) can diced tomatoes 1 medium onion, chopped 1 green bell pepper, seeded and chopped 1 stalk celery, chopped 1 cup reduced-sodium chicken broth 2 teaspoons dried oregano 2 teaspoons Cajun or Creole seasoning 1 teaspoon hot sauce 2 bay leaves 1/2 teaspoon dried thyme 1 pound frozen peeled and cooked shrimp, thawed 2 cups cooked rice
DirectionsIn a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
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 bay leaves and spoon mixture over cooked rice.