Slow Cooker Jambalaya

Copyright, 2005, Robin Miller, All rights reserved

• Ready In: 7 hrs 15 mins
• Serves: 4

Ingredients

• 1  lb boneless skinless chicken breast, cut into 1-inch cubes
• 1⁄2 lb 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 seasoning or 2  teaspoons  creole seasoning
• 1  teaspoon  hot sauce
• 2  bay leaves
• 1⁄2 teaspoon dried thyme
• 1  lb  cooked shrimp, thawed
• 2  cups cooked rice

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.
3. Episode#: RM0109.
4. Copyright © 2006 Television Food Network, G.P., All Rights Reserved.