Hearty Jambalaya

Last semester, a friend watched my kids until after dinnertime. In exchange I brought this over in my crockpot. She thought it was delicious!

Hearty Jambalaya
Adapted from Taste of Home’s Simple and Delicious, January/February 2007

1 can (28oz) diced tomatoes, undrained
1 lb. fully cooked Andouille (or Polish) sausage links, cubed
½ lb. chicken, cooked and cubed
1 can (8oz.) tomato sauce
1 c. diced onion
1 small red pepper, diced
1 small green pepper, diced
1 c. chicken broth
1 celery rib with leaves, chopped
2 Tbs. tomato paste
2 tsp. dried oregano
2 tsp. Cajun seasoning (I found a recipe to make this myself)
1 ½ tsp. garlic, minced (or smashed)
2 bay leaves
1 tsp. Louisiana style hot sauce
½ tsp. dried thyme
1 lb. cooked medium shrimp, peeled and deveined
Hot cooked rice

Combine the first 16 ingredients in a labeled gallon ziptop bag. If you want to save space, the canned tomatoes can be placed in the pantry for cooking day—be sure to note any cooking day additions on the bag.

On cooking day, place all but the last two ingredients in a 5 quart slow cooker on low for 6-7 hours. 15 minutes before serving, stir in the shrimp and cook on high until heated through. Serve over hot rice.