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!

Ingredients:

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
Directions:

 

      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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