Slow Cooker Jambalaya

Materials:

• 1 lb. skinless, boneless chicken breast halves, cut into 1" cubes
• 1 lb. andouille sausage, sliced
• 1 (28 oz.) can diced tomatoes, juice drained
• 1 large onion, chopped
• 1 large green pepper, chopped
• 1 c. chopped celery
• 1 c. chicken broth (start with less - may be watery)
• 2 tsp. dried oregano
• 2 tsp. dried parsely
• 2 tsp. cajun seasoning**
• 1 tsp. cayenne pepper
• 1/2 tsp. dried thyme
• 1 lb. frozen shrimp without tails
• 1 c. frozen okra

**Cajun seasoning:

• 2-1/2 Tbsp. salt
• 1 Tbsp. cayenne
• 1 Tbsp. white pepper
• 1 Tbsp. organo
• 1 Tbsp. paprika
• 1 Tbsp. onion powder
• 1 Tbsp. garlic powder

Methods:

1. In a slow cooker, mix the chicken, sausage, tomatoes, onion, green pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper and thyme.
2. Cover, and cook 7-8 hours on Low, or 3-4 hours on High.
3. Stir in the shrimp and okra in the last 30-60 minutes of cook time.
4. Serve over rice (I recommend using the liquid from the jambalaya to make the rice).