slow cooker jambalaya

This is really easy and we love it.  We just made a batch and put half of it in the freezer for another day (our boys don't eat much, so that's my disclaimer for having 2 meals in one).  It's pretty spicy for us going by this recipe, so if you want to tame it a bit I would decrease the amount of andouille sausage and replace it with the beef smoked sausage.

Slow Cooker Jambalaya

(modified from "Colleen's Slow cooker Jambalaya" on allrecipes.com)

1 pound skinless, boneless chicken breast halves, cut into 1 inch cubes

1/2 pound andouille sausage, halved and sliced

1/2 pound beef smoked sausage, halved and sliced

1 (28 oz) can diced tomatoes with juice

1 large onion, chopped

1 large green bell pepper, chopped

1 cup chopped celery (we usually leave this out)

1 cup chicken broth

2 tsp dried oregano

2 tsp dried parsley

2 tsp Cajun seasoning

1 tsp. cayenne pepper

1/2 tsp dried thyme

1 pound frozen cooked shrimp without tails (optional)

1.  In a slow cooker, mix the chicken, sausages, tomatoes with juice, onion, green bell pepper, celery, and broth.  Add the spices.

2.  Cover and cook 7-8 hours on LOW or 3-4 on HIGH.  Stir in the shrimp during the last 30 minutes of cooking time.