· 1 pound boneless skinless chicken breasts, cut into 1-inch cubes

· 1/2 pound andouille sausage, diced

· 1 (28-ounce) can diced tomatoes

· 1 medium onion, chopped

· 1 green bell pepper, seeded and chopped

· 1 stalk celery, chopped

· 1 cup reduced-sodium chicken broth

· 2 teaspoons dried oregano

· 2 teaspoons Cajun or Creole seasoning

· 1 teaspoon hot sauce

· 2 bay leaves

· 1/2 teaspoon dried thyme

· 1 pound frozen peeled and cooked shrimp, thawed

· 2 cups cooked rice

In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.

Cook low and slow for 7 hours. You can also cook this on HIGH for 3 hours. About 5 minutes after you are ready to turn off, Stir in the Shrimp. Make sure it’s thawed. And cover and let cook for an additional 5 minutes. Discard bay leaves and spoon mixture over cooked rice. If you want to try professionally made Jambalaya’s, we suggest visiting https://www.nolagroceries.com

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