SLOW COOKER JAMBALAYA

Ingredients
1 pound skinless, boneless chicken breast halves, cubed
1 pound andouille sausage, sliced
1 pound frozen cooked shrimp, without tails
1 (28 ounce) can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 cup chopped celery
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
1-2 teaspoons Cajun seasoning
1/4 teaspoon cayenne pepper
1/2 teaspoon crushed red pepper flakes
Salt and pepper, to taste

Directions
In a slow cooker, stir together everything but the shrimp.  Cover and cook 7 to 8 hours on low, or 3 to 4 hours on high. Stir in the shrimp during the last 30 minutes of cook time. Serve over hot cooked rice.

Let's Dish
This jambalaya was hearty, satisfying and best of all, easy!  If I'm feeling a bit guilty about eating all that meat, I'll substitute hot italian turkey sausage for the andouille. I brown it in a skillet first.  Something about putting raw sausage in the slow cooker frightens me.  Of course, all that meat made this dish wildly popular with my husband.  I like to use the fire-roasted diced tomatoes for added flavor, and you can, of course, adjust the spices to suit your tastes.  I think it's delicious with or without the rice.

Who Dished It Up First
Adapted from allrecipes.com