Slow-Cooker Jambalaya

SLOW COOKER JAMBALAYA

1 lb skinless, boneless chicken breast, cut up into small pieces

1 lb andouille sausage, sliced

1 28oz can diced tomatoes with juice

1 large onion, chopped

1 large green bell pepper, chopped

1 c chopped celery

1 c chicken broth

2 tsp dried oregano

2 tsp dried parsley

1 tsp Cajun seasoning (original recipe called for 2 tsp.)

½ tsp cayenne pepper (original recipe called for 1 tsp.)

1/2 tsp dried thyme

1 c instant rice

1. Place all ingredients except rice in slow cooker. Cook on low for 7-8 hours, or on high for 3-4 hours.

2. Cook rice according to package instructions. Add rice, as desired, into each individual serving of jambalaya. Store rice separately from rest of stew.

Source: Allrecipes