Crock Pot Jambalaya

Since 1970, the Crock Pot has been making meal preparation so much easier for many of us, but the funny thing is that it was actually a 'what if' byproduct of an earlier invention and could have easily never even seen the light of day. - Crock Pot Facts by Rival

Personally, I think that anything that can smell up a house in the winter, all day long, is a good comforting warm feeling! And, because I really enjoy trying crock-pot recipes,  it would stand to reason that I would eventually get around to trying a new Jambulaya Crock-Pot recipe that has been floating around.

I was pleasently surprised that everyone enjoyed it.  Of course, in this house you all ways double the best ingredient and in this case that would be the smoked sausage!

The recipe was found on  Six Sister's Stuff blog. They have several crock pot recipes. They received  the recipe from American Family  which is where I got the picture. I forgot to take my own picture this time around. And, of course, that really stinks because after laying to rest one of my crock pots that I got 14 years ago for a wedding present and leaving the other in the camper due to it slowly giving up as well,  I got a new one!

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 1 pound smoked sausage, cut into 2-inch slices
• 1 large onion, chopped
• 1 large green bell pepper, seeded and chopped
• 3 stalks celery, chopped
• 1 (28 oz.) can diced tomatoes with juice
• 3 cloves garlic, chopped
• 2 cups chicken broth
• 1 tablespoon Cajun or Creole spice mix
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 pound extralarge shrimp, peeled and deveined
• 1 3/4 cups long-grain rice
• Parsley, optional      

  Directions:

Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (5-quart) slow cooker. Cook on low for 5 hours. Add shrimp and rice; raise heat to high and cook for 30 minutes more. Sprinkle with chopped parsley, if desired.