Chicken and Sausage Jambalaya

Ingredients

• 1.5 lb boneless, skinless chicken thighs, cubed
• 12 oz andouille sausage, sliced
• 1 onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken broth
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1.5 cups long-grain white rice
• 1 lb medium shrimp, peeled and deveined

Instructions

1. 1Combine the chicken, sausage, onion, bell pepper, celery, garlic, diced tomatoes, broth, Cajun seasoning, and smoked paprika in the slow cooker.
2. 2Cover and cook on low for 5 hours or on high for 3 hours, until the chicken is tender.
3. 3Stir in the rice, cover, and cook on high for 20 to 30 minutes, until the rice is tender and has absorbed most of the liquid.
4. 4Fold in the shrimp during the last 10 minutes of cooking and cover again, cooking just until the shrimp turn pink and opaque.
5. 5Season to taste with additional Cajun seasoning before serving.

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