Hearty Jambalaya

From Taste of Home I love anything with Cajun spices, so I came up with this slow-cooker jambalaya that’s just as good as that served in restaurants," says Jennifer Fulk from Moreno Valley, California. "If you can’t find Andouille sausage, hot links, smoked sausage or chorizo will also work. I like to serve it with warm cornbread and garnished with sliced green onions."

• Ready In: 6 hrs 30 mins
• Serves: 8

Ingredients

• 1 (28 ounce) can diced tomatoes, undrained
• 1  lb  fully cooked andouille sausage, cubed
• 1⁄2 lb boneless skinless chicken breast, cut into 1-inch cubes
• 1 (8 ounce) can tomato sauce
• 1  cup  diced onion
• 1  small  sweet red pepper, diced
• 1  small green pepper, diced
• 1  cup chicken broth
• 1  celery rib, with leaves chopped
• 2  tablespoons tomato paste
• 2  teaspoons dried oregano
• 2  teaspoons  cajun seasoning
• 1 1⁄2 teaspoons  minced garlic
• 2  bay leaves
• 1  teaspoon  louisiana hot sauce
• 1⁄2 teaspoon dried thyme
• 1  lb  cooked medium shrimp, peeled and deveined
•  hot cooked rice

Directions

1. In a 5-qt. slow cooker, combine the first 16 ingredients. Cover and cook on low for 6-7 hours or until chicken is no longer pink. Stir in shrimp. Cover and cook 15 minutes longer or until heated through. Discard bay leaves. Serve with rice.