Jambalaya in Crockpot

Jambalaya in Crockpot

1 lb. chicken tenders, cut in 1" cubes
8-12 oz. smoked sausage, sliced
1/2 C. chopped onion
1 green bell pepper, chopped
28 oz. can crushed or diced tomatoes
1 1/2 C. chicken broth
2 tsp. oregano
2 tsp. dried parsley
2 tsp. Cajun seasoning
1 tsp. cayenne pepper
1 lb. shrimp, cooked
2 C. raw rice, cooked

Combine chicken, sausage, bell pepper, and onion in crockpot.  Add tomatoes, chicken broth, and spices.  Stir gently.  Cover and cook on Low for 6-8 hours or on High for 3-4 hours.  About 30-45 minutes before eating - add the cooked shrimp and the hot cooked rice.  Heat thoroughly.

This is absolutely delicious!!!!!

Here are most of the ingredients cooking on low -

Shrimp and rice just added -

After about a half hour you will notice that the rice has really absorbed a lot of the liquid so you will want to serve it -

I made this for Mr. Cardigan for Mardi Gras and he raved about it and told me to make it anytime.  What he liked about it was that each bite had either chicken, sausage or shrimp.  Leftovers were great, too!!!

Lucy can't wait to watch the birds.  She hasn't been wedging herself around the blinds much in the winter, but I caught her watching something.  I didn't realize until after I took the photo that she had turned her head and was now watching me!!

I am linking to Designs By Gollum's Foodie Friday.  Just click here to see sooooo many recipes!!  You will really enjoy!!