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Slow-Cooker Jambalaya

Adapted from [Allrecipes|http://allrecipes.com/recipe/colleens-slow-cooker-jambalaya/] and [Emeril Lagasse via Food Network|http://www.foodnetwork.com/recipes/emeril-lagasse/cajun-jambalaya-recipe2/index.html]
Servings 6 -8 servings
Author alaskafromscratch

Ingredients

  • 2 14.5oz cans diced tomatoes, undrained
  • 1 large onion chopped
  • 3 cloves garlic chopped
  • 1 large green bell pepper chopped
  • 2 celery stalks sliced
  • 1 14.5oz can chicken broth
  • 2 t worcestershire sauce
  • 1 lb chicken breast chopped into bite-sized pieces
  • 12 oz smoked sausage andouille is traditional, but very spicy. I used regular smoked sausage, sliced
  • 2 bay leaves
  • 2 t Cajun seasoning up to 1T if you like it hot
  • 2 t sugar
  • ½ t dried thyme
  • 1 lb uncooked shrimp peeled, deveined, tails removed
  • 2 T fresh flat-leaf parsley finely chopped, for serving
  • salt and pepper to taste

Instructions

  • Add everything to a slow-cooker except shrimp, parsley and salt and pepper. Stir together and cook on low for 7-8 hours or high for 4 hours. During the last 10 minutes, stir in the shrimp and remove bay leaves. When shrimp are pink and cooked through, it is ready to serve. Season with salt and pepper to taste. To serve, use a slotted spoon, then go back and add as much of the liquid to each dish as is your preference using an unslotted spoon. Serve with steamed white rice and fresh parsley.