1 can (28-oz) undrained diced tomatoes
1 lb Andouille sausage links, cubed
1/2 lb boneless skinless chicken breast, cut into bite-size cubes
1 can (8-oz) tomato sauce
1 cup diced onion
1 medium-size red bell pepper, seeded and diced
1 medium-size green bell pepper, seeded and diced
1 cup chicken broth
1 celery stalk with leaves, chopped
2 tbsp tomato paste
2 tsp dried oregano
2 tsp Cajun seasoning
1 1/2 tsp minced garlic
2 bay leaves
1 tsp Louisana-style hot sauce
1/2 tsp dried thyme
1 lb cooked medium shrimp, peeled and deveined
Hot cooked rice for 8, for serving
Combine all ingredients, except the shrimp and rice, in a 5-quart slow cooker.
Cover cooker and cook on low for 6 to 7 hours until chicken is cooked through.
Stir the shrimp into the jambalaya and cook another 15 minutes until shrimp is cooked through.
Discard the bay leaves.
Divide the rice into individual serving bowls and top with the jambalaya.
This recipe is from a 2007 cooking magazine.