CrockPot Jambalaya Soup

Ingredients

1 – 12 ounce package andouille sausage, thinly sliced into rounds
1 chicken breast, cut into cubes
1/2 each red, yellow and orange bell peppers, diced
1/2 sweet onion, diced
1 ribs celery, chopped
2 jalapeños, seeds and stems removed
3/4 cup low sodium chicken broth
1 – 28 ounce can crushed tomatoes
2 garlic cloves, minced
2 Tablespoons Cajun seasoning
2 bay leaf
1/4 teaspoon cayenne pepper
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon hot sauce
1/4 teaspoon salt
1/8 teaspoon black pepper
8 oz. uncooked shrimp (peeled, de-veined, tails removed)
1 cup Okra, thinly sliced
1 1/2 cups rice, cooked

Garnish: cilantro or parsley, green onion

Directions

Add the sausage, chicken, bell peppers, jalapeños, chicken broth, tomatoes, minced garlic, Cajun seasoning, and salt and pepper to greased slow cooker and stir to combine. Cover and cook for 5 hours on low.

About 20 minutes before serving, uncover slow cooker, stir in shrimp and okra, re-cover and cook for another 15 minutes. Cook your rice and when the jambalaya is done cooking stir in the rice.

Sprinkle with chopped cilantro or parsley if desired, and serve hot.