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Slow Cooker Jambalaya

Slow Cooker Jambalaya

This recipe came about from a lot of experimenting over the years. Serve over cooked rice.

Ready in: 8 hours 30 minutes

Serves: 12

Complexity: very-easy

kcal: 235

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Ingredients

500 g boneless chicken breasts, cut in 2 cm cubes
500 g chorizo sausage, sliced
1 tsp SIDS RINGS AROUND URANUS SAUCE
750 g can diced tomatoes with juice
1 tsp SIDS CRAZY SALT
1 large onion, chopped
1 large orange bell pepper, chopped
1 cup chopped celery
1 cup chicken stock
2 tsp dried oregano
2 tsp dried parsley
2 tsp Cajun seasoning
1 tsp cayenne pepper
½ tsp dried thyme
500 g frozen cooked shrimp without tails

Directions

In a slow cooker, mix the chicken, sausage, SIDS RINGS AROUND URANUS SAUCE, tomatoes with juice, onion, orange bell pepper, celery, SIDS CRAZY SALT and stock. Season with oregano, parsley, Cajun seasoning, cayenne pepper and thyme.
Cover and cook 7-8 hours on LOW, or 3-4 hours on HIGH. Stir in the shrimp during the last 30 minutes of cook time.