Slow Cooker Jambalaya (cooking)

·       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

·       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.

·        

·       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.

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Notes

You can leave out the onion and it will come out good