Jambalaya

I love my crock pot. No really, I absolutely LOVE it. I love it so much that I have three of them. THREE?!? you say? Yes. Three. 1 that looks like a football (hello, people need to tailgate!) and two in varying sizes. Anyway, back to the recipe...



Ingredients:

• Two cans diced tomatoes
• Celery, chopped (leftover from when I made this buffalo chicken dip)
• 1 cup chicken broth
• Onion, chopped
• Andouille sausage, sliced (I just used a package of Johnsonville cooked andouille sausage. Easy!)
• 2 teaspoons dried oregano
• 2 teaspoons cajun seasoning
• 1 teaspoon hot sauce
• 2 bay leaves
• 1/2 teaspoon dried thyme
• Frozen shrimp (I had a package of 'salad shrimp' in the freezer. They're the tiny ones. You can use whatever you want and/or have though). Make sure they're cooked.
• Rice

Directions:

• In crock pot combine sausage, tomatoes, onion, celery, and chicken broth.
• Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
• Cover, and cook on low for 7 hours.
• Stir in the thawed cooked shrimp, cover and cook until the shrimp is heated through
• Pick out the bay leaves
• Cook up some rice and serve

This was a VERY nice change of pace. All of the flavors worked well together. I will admit I added a bit more hot sauce and cajun seasoning before I added the shrimp though. I need a kick in my dinner!

Source: Food Network