Meaty Slow-Cooked Jambalya Recipe

Prep Time: 25 Minutes
Cook Time: 7 Hours
Makes: 12 Servings (3 1/2 QT)

Ingredients: 
- 1 Can (28oz) of Diced Tomatoes: Undrained
- 1 Cup of Reduced Sodium Chicken Broth
- 1 Large Green Pepper: Chopped
- 1 Medium Onion: Chopped
- 2 Celery Ribs: Sliced
- 1/2 Cup of White Wine or Additional Reduced Sodium Chicken Broth
- 4 Garlic Cloves: Minced
- 2 Tsp. of Cajun Seasoning
- 2 Tsp. of Dried Parsley Flakes
- 1 Tsp. of Dried Basil
- 1 Tsp. of Dried Oregano
- 3/4 Tsp. of Salt
- 1/2 to 1 Tsp. of Cayenne Pepper
- 2 Lbs. of Boneless Skinless Chicken Thighs: Cut into 1 inch Pieces
- 1 Pkg (12 oz) of Fully Cooked Andouille or other Spicy Chicken Sausage Links
- 2 Lbs of Uncooked Medium Shrimp; Peeled and Deveined
- 8 Cups of Hot Cooked Brown Rice.

Instructions:
1. In a bowl, mix the first 13 ingredients. Place chicken and sausage in a 6 quart slow cooker. Add tomato mixture. Cook, covered , on low for 7 to 9 hours, or until chicken is tender.

2. Stir in shrimp. Cook, covered, for 15 to 20 minutes longer or until the shrimp has turned pink. Serve with brown rice.

Bon Appetit!