Jambalaya

By AuntieGooper

We enjoy spicier food, so I increased the Cajun seasoning and the cayenne pepper to 3 teaspoons each. Also, if you are using smoked sausage, consider adding it half-way through the cooking time. It becomes soft with too much cooking time. Since I prefer a thickened sauce, I use corn starch dissolved in warm water to make the "gravy

Ingredients

• 1 1/2 lbs. skinless, boneless chicken - cut into 1" cubes
• 1 lb. andouille sausage or smoked sausage, sliced
• 1 (28 oz) can diced tomatoes with juice
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 1 1/2 cups chopped celery
• 1 cup chicken broth
• 2 tsp dried oregano
• 2 tsp dried parsley
• 2 tsp Cajun seasoning
• 1 tsp cayenne pepper
• 1/2 tsp. dried thyme
• 1 lb. frozen cooked shrimp

Preparation

Step 1

In a slow cooker, mix all ingredients except the shrimp.

2. Cover and cook 7-8 hours on LOW, or 3-4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.