Slow Cooker Jumbalaya

I really love foods that have a little "kick" to it.  This was so incredibly yummy!  Plus cooking it in the crock pot is sure to be a winner.

It was simmering all day and when my husband walked in the door the look on his face was priceless.

Let's be honest.  It makes us feel good when we are slaving away in the kitchen and our husbands come and they walk in the door and close their eyes and take a big whiff!  Then with their droopy eyes that have been hit with the scent of yumminess they exclaim, "What is that amazing aroma? or "That smells so good!" The look on their face just makes our day because you know he is hungry and now he is happy.  

Well if your mouth isn't already salivating, maybe the picture will help!  

This one is definitely a winner!  Try it out!

• 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
• 1 pound andouille sausage, sliced
• 1 (28 ounce) can diced tomatoes with juice
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 1 cup chopped celery
• 1 cup chicken broth

• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 2 teaspoons Cajun seasoning
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1 pound frozen cooked shrimp without tails

1. In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
2. Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.