The only jambalaya I'd ever made came from a Zatarain's box, so this was definitely a step up in my book! It had just the right amount of spice for my taste and was a much lighter version than I'm used to. Since the rice doesn't cook in with the meat, you could even serve it with a crusty loaf as a non-traditional-jambalaya-stew-thing. Maybe?!
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 pound andouille sausage, diced
1 (28-ounce) can diced tomatoes
1 medium onion, chopped
1 green pepper, seeded and chopped
1 stalk celery, chopped
1 cup chicken broth
2 tsp dried oregano
2 tsp Cajun or Creole seasoning
1 tsp hot sauce
2 bay leaves
1/2 tsp dried thyme
1 pound frozen peeled and cooked shrimp, thawed
cooked rice for serving
In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves and thyme. Cover and cook on Low for 7 hours or on High for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.