Chicken & Sausage Slow Cooker Jambalaya - Leahy's Sausage Recipes - LGCM

Ingredients

• Defrost 1 pound of cooked shrimp – make sure you use cooked shrimp, whether they’re fresh shrimp you bough and cooked or they were already cooked when you purchased them.
• With 30 minutes left in the cooking time, add them to the slow cooker and stir.
• Make sure the shrimp are warmed through before serving.
• Tony Chachere’s Original Creole Seasoning
• Zatarain’s Creole Seasoning
• Add a teaspoon or two of cayenne pepper along with the Creole seasoning.
• Drop in a dash or two or three of hot sauce like Tabasco at the end of the cooking cycle and stir it in.
• 1 lb Boneless Skinless Chicken Breast (cut into 1″ cubes)
• 1.25 lb LGCM Smoked Andouille Sausage (cut into 1″ slices)
• 1 Yellow Onion (diced)
• 1 Green Bell Pepper (diced)
• 2 Celery Stalks (diced)
• 1 can Diced Tomatoes (28 ounces)
• 1 Tbsp Creole Seasoning
• .5 cup Chicken Broth (or water)
• 2 cup Rice (cooked, white or brown)
• Add all ingredients except rice to slow cooker and stir to combine. Cover slow cooker and cook on low for 4 hours.
• Serve the jambalaya over warm, cooked rice and enjoy the ease and deliciousness of a hearty chicken & sausage slow cooker jambalaya! Cheers!