Slow Cooker Jambalaya

Ingredients

• 0.5 pound andouille sausage diced
• 2  bay leaves 
• 28 ounce canned tomatoes diced canned
• 1 stalk celery chopped
• 2 cups rice cooked
• 2 teaspoons creole seasoning 
• 0.5 teaspoon thyme leaves dried
• 1  bell pepper green seeded chopped
• 1 teaspoon hot sauce 
• 1 cup chicken broth reduced-sodium
• 1 medium onion chopped
• 2 teaspoons oregano dried
• 1 pound shrimp frozen thawed cooked peeled
• 1 pound chicken breasts boneless skinless cut into 1-inch cubes

Equipment

• slow cooker

Directions

1. In 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.
2. 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.