Crock pot Jambalaya....

• 12 ounces chicken(boneless & skinless), cut into 1 inch cubes
• 1 lb andouille sausage, cut into chunks (may use smoked sausage)
• 2 bell peppers,chopped
• 2 celery ribs, chopped
• 1 onion, chopped
• 3 garlic cloves,minced
• 1 (15 1/2 ounce) can diced tomatoes, undrained
• 1/3 cup tomato paste
• 1 (15 1/2 ounce) can chicken broth
• 3 tablespoons chopped parsley
• 2 teaspoons dried basil
• 1 1/2 teaspoons dried oregano
• 2 tablespoons hot sauce (may use Tabasco)
• 1 1/2 teaspoons seasoned salt
• 1 lb shrimp, peeled and deveined(most of the time, we leave this out)
  
• cooked hot rice
  
• 
  
• Place all ingredients except shrimp and rice in crock pot.
• Cover and cook on low for 7-8 hours or on high for 3-4 hours, or until chicken is cooked through.
• During the last 30 minutes of cooking, stir in shrimp and cook covered, until shrimp are curled and opaque (and chicken is cooked as well).
• Serve mixture over hot steamed rice.

I don't know why blogger keeps putting these odd symbols in my posts! Anyway, this is a really good recipe and we love it! Even the kids eat it up! It's a little spicy for them but my kids love spicy. This is extremely easy to make, you just throw all your ingredients in the pot and let it cook. We serve this with buttermilk cornbread made in a cast iron skillet. Perfection!

~Julie