Slow Cooker Jambalaya

Jambalaya is a fun Cajun dish that can be made really easily in the slow cooker.  Me and the little boys can’t do a lot of heat, so I don’t add much but Michael spices it up with hot sauce after it’s done cooking.  As always, season to your taste!


1 large onion, chopped

1 green bell pepper, chopped

2 celery stalks, chopped 
3 garlic cloves, finely chopped
28 oz diced tomatoes, undrained
8 oz. crushed tomatoes
2 cups chopped fully cooked smoked turkey sausage
2 boneless, skinless chicken breasts
1 TBSP parsley flakes
1/2 tsp dried thyme leaves
1/4 tsp cayenne   
1 bay leaf
3/4 pound uncooked peeled deveined medium shrimp, thawed if frozen
salt and pepper to taste


      Add chicken and sausage to the bottom of slow cooker


      Top with dried seasonings, then add tomatoes, garlic, onions, celery and bell pepper


      Cook on high for 4 hours, or low for 8


      For last half hour of cooking, add the defrosted shrimp


    Remove bay leaf and serve over rice with a dash of hot sauce

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