Jambalaya (Slow Cooker)

Ok so I have never really tried jambalaya before I made this recipe, but if this is what jambalaya tastes like boy have I been missing out. The best part of this recipe is that you can stick almost everything in the slow cooker in the morning. The first time I made this my brother loved it so much that he keeps asking me to make some for him. So I finally made some more and he ate two huge plate fulls.

Ingredients:

• 1 Pound of sausage, cut into 1 1/2 inch slices
• 1/2 Pound Of boneless skinless chicken breast, cut into cubes
• 1  14 1/2 oz Can of Beef broth
• 1  14 1/2 oz Can of Diced tomatoes, undrianed
• 2 Celery ribs, Chopped
• 1/2 Cup of Tomato paste
• 4 Garlic cloves, minced
• 1 Tablespoon of Dried Parsley flakes
• 1 1/2 Teaspoons of Dried Basil
• 1 Teaspoon of Cayenne Pepper
• 1/2 Teaspoon of Salt
• 1/2 Teaspoon of Dried Oregano
• 1 Pound of cooked medium Shrimp
• 4 Cups of cooked white Rice

In a 5 quart slow cooker, combine the first 12 ingredients. With a spoon mix everything together. Cover the slow cooker and cook on low for 6 to 7 hours.

Stir in shrimp and rice. Cover the slow cooker and cook for 15 minutes.

Enjoy!!

With Love,
Jen