Slow Cooker Hearty Jambalaya

By calypan

Ingredients

• 1 can (28 ounces) diced tomatoes, undrained
• 1 pound Johnsonville® Andouille Dinner Sausage links, cubed
• 1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 1 can (8 ounces) 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
• Chopped okra (optional)
• 2 tablespoons tomato paste
• 2 teaspoons dried oregano
• 2 teaspoons Cajun seasoning
• 1-1/2 teaspoons minced garlic
• 2 bay leaves
• 1 teaspoon Louisiana-style hot sauce
• 1/2 teaspoon dried thyme
• 1 pound cooked medium shrimp, peeled and deveined
• Hot cooked rice

Preparation

Step 1

In a 5-qt. slow cooker, combine the first 17 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.