Slow Cooker Jambalaya

INGREDIENTS

• 2 skinless, boneless chicken breasts, cut into chunks
• 1 pound andouille sausage links, sliced
• 1 can (28 ounces) diced tomatoes
• 1 large onion, chopped
• 1 red bell pepper, finely chopped
• 2 stalks celery, thinly sliced
• 2 cups chicken broth
• 1/2 teaspoon dried thyme
• 2 teaspoons dried oregano
• 1 tablespoon Cajun seasoning
• 1/2 teaspoon cayenne pepper
• 1 tablespoon tomato paste
• 1 cup uncooked long grain rice
• 1 pound raw shrimp (13-15 count)

DIRECTIONS

1. In your trusty slow cooker, toss in everything except the shrimp and rice. Give it a good stir.
2. Set the slow cooker on low for 7-8 hours (or high for 3-4 hours).
3. About an hour before the finish line, sprinkle in the uncooked rice. Let it soak up all those flavorful juices.
4. In the final 15 minutes, toss in the raw shrimp. Let them swim in the goodness until they’re perfectly cooked.
5. Stir it up, and there you have it – a bowl of Smokin’ Good Slow Cooker Jambalaya ready to rock your taste buds!

Expert Tips and Tricks:

• For an extra kick, add a bit more Cajun seasoning according to your spice preference.
• Want a smokier flavor? Grill the chicken before adding it to the slow cooker.
• Stir occasionally to ensure the flavors mingle and dance harmoniously.

Variations:

• Seafood Fiesta: Swap the chicken for a mix of your favorite seafood – think mussels, clams, and crab.
• Vegetarian Twist: Skip the meat and load up on veggies like bell peppers, okra, and tomatoes.
• Spicy Lover’s Delight: Amp up the heat with extra cayenne pepper or your favorite hot sauce.