Slow Cooker Jambalaya

Name: Slow Cooker Jambalaya
Ingredients: 2 skinless chicken breast (cut into bite sized chunks); 1 pound andouille sausage (sliced); 1 green bell pepper (diced); 1 (28 ounces) can diced tomatoes; 1 medium white onion (chopped); 3 celery stalks (sliced thin); 2 cups chicken broth; 2 bay leaves; 1 Tablespoon oregano; ½ teaspoon thyme; 1 Tablespoon Cajun seasoning (slap yo mama); ½ teaspoon paprika; ½ teaspoon cayenne; 1 Tablespoon garlic (minced); 1 pound medium or large shrimp (shelled and deveined); 1 ½ cups instant white rice; 1 Tablespoon parsley (minced)

"This Slow Cooker Jambalaya, with shrimp and sausage, is an easy set-it-and-forget-it recipe that is Creole/Cajun comfort food at its best!..."

INGREDIENTS

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2 skinless chicken breast (cut into bite sized chunks)

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1 pound andouille sausage (sliced)

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1 green bell pepper (diced)

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1 (28 ounces) can diced tomatoes

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1 medium white onion (chopped)

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3 celery stalks (sliced thin)

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2 cups chicken broth

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2 bay leaves

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1 Tablespoon oregano

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½ teaspoon thyme

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1 Tablespoon Cajun seasoning (slap yo mama)

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½ teaspoon paprika

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½ teaspoon cayenne

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1 Tablespoon garlic (minced)

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1 pound medium or large shrimp (shelled and deveined)

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1 ½ cups instant white rice

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1 Tablespoon parsley (minced)

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