Slow Cooker Chicken Jambalaya Recipe (Print Version)

# Ingredients:

01 - 1 white onion, cut up.
02 - 3 celery sticks, cut up.
03 - 1 green pepper, cut up.
04 - 3 garlic cloves, cut up.
05 - 1 pound smoked sausage, sliced.
06 - 1 pound chicken, cut small.
07 - 1 big can diced tomatoes.
08 - 1 spoon dried oregano.
09 - 2 bay leaves.
10 - 2 spoons Creole spice.
11 - 1 pound big shrimp, shells on.
12 - 1 cup white rice.
13 - Salt and pepper.
14 - Fresh parsley for top.

# Instructions:

01 - Put everything except shrimp and rice in slow cooker. Mix well.
02 - Cook high 3 hours or low 4-5 hours till soft.
03 - Cut shrimp shells, add to pot. Cook high 30-45 minutes.
04 - Cook rice separate.
05 - Take out bay leaves. Add salt and pepper.
06 - Top with parsley. Serve over rice or mix in.
07 - Keeps 3 days in fridge. Don't freeze.

# Notes:

01 - Peel shrimp before eating.
02 - Don't freeze leftovers - ruins shrimp.

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