HEARTY JAMBALAYA

 

1 lb andouille sausage links, cut-up

1 can (28-oz) diced tomatoes with juice
1/2 lb boneless, skinless chicken breast halves, cubed
1 can (8-oz) tomato sauce
1 cup diced onion
1 small red bell pepper, seeded and diced
1 small green bell pepper, seeded and diced
1 cup chicken broth
1 celery rib, 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 Louisiana hot sauce
1/2 tsp dried thyme
1 lb cooked medium shrimp, peeled and deveined
Hot cooked rice for serving

Combine the ingredients from sausage to thyme in a 5-quart crock pot or slow cooker. Place lid on cooker and cook on low 6-7 hours or until the chicken is cooked through. Stir in the shrimp and cook another 15 minutes or until heated through.

Discard bay leaves.

Serve with the rice.

File photo