Slow-Cooker Cajun Jambalaya

Ingredients

• 1 pound Andouille sausage, sliced into rounds
• 1 pound Boneless skinless chicken thighs, cubed
• 1 large Yellow onion, diced
• 1 large Green bell pepper, diced
• 2 stalks Celery stalks, chopped
• 3 cloves Garlic, minced
• 14.5 ounces Crushed tomatoes
• 2 cups Chicken broth
• 2 tablespoons Cajun seasoning
• 1 teaspoon Dried oregano
• 1.5 cups Long-grain white rice
• 1 pound Raw shrimp, peeled and deveined(optional)

Instructions

1. 1

   Place the sliced andouille sausage and cubed chicken thighs into the bottom of a 6-quart slow cooker.

2. 2

   Add the diced onion, green bell pepper, celery, and minced garlic over the meat.

3. 3

   Pour in the crushed tomatoes, chicken broth, Cajun seasoning, and dried oregano, stirring gently to combine.

4. 4

   Cover and cook on Low for 7 to 8 hours (or High for 3 to 4 hours) to allow the spices to fully penetrate the meat.

5. 5

   About 45 minutes before serving, stir in the uncooked long-grain white rice.

6. 6

   If using shrimp, add them during the last 20 minutes of cooking until they turn pink and opaque.

7. 7

   Taste and adjust salt or heat with a dash of hot sauce if desired.

8. 8

   Garnish with fresh parsley or green onions and serve hot straight from the pot.