Slow Cooker Jambalaya

Ingredients

• 2 cans (14.5oz) Cans Diced Tomatoes, Undrained
• 1 whole Large Onion, Chopped
• 3 cloves Garlic, Chopped
• 1 whole Large Green Bell Pepper, Stem And Seeds Removed, Then Chopped
• 1 can (14.5oz) Can Chicken Broth
• 2 whole Celery Stalks, Sliced
• 2 teaspoons Worcestershire Sauce
• 1 pound Chicken Breast, Chopped Into Bite-sized Pieces
• 12 ounces, weight Smoked Sausage Or Andouille (spicy)
• 2 leaves Bay Leaves
• 2 teaspoons Cajun Seasoning (or Up To 1 Tablespoon If You Like It Hot)
• 2 teaspoons Sugar
• ½ teaspoons Dried Thyme
• 1 pound Uncooked Shrimp, Peeled, Deveined, Tails Removed
• 2 Tablespoons Fresh, Flat-leaf Parsley, Chopped
• Salt And Pepper
• 8 cups Cooked Rice, For Serving

Preparation Instructions

Add everything into a slow-cooker except shrimp, parsley, rice, salt and pepper. Stir together, put the lid on and cook on low for 7-8 hours or high for 4 hours. During the last 10 minutes, stir in the shrimp and remove bay leaves. When shrimp are pink and cooked through, it is ready to serve. Season with salt and pepper to taste.

To serve, use a slotted spoon, then go back and add as much of the liquid to each dish as is your preference using an unslotted spoon. Serve with steamed white rice and fresh parsley.

Adapted from Allrecipes and Emeril Legasse.