Slow Cooker Chicken Jambalaya (Print Version)

# Ingredients:

01 - 1 pound chicken, chopped small.
02 - 1 green pepper, diced.
03 - 3 celery sticks, sliced thin.
04 - 1 white onion, diced.
05 - 1 large can of chopped tomatoes.
06 - 3 garlic cloves, minced.
07 - 2 bay leaves.
08 - 1 pound smoked sausage, cut into pieces.
09 - 2 spoons of Creole seasoning.
10 - 1 spoon of oregano, dried.
11 - 1 pound jumbo shrimp, unpeeled.
12 - 1 cup of uncooked rice.
13 - Pepper and salt, to taste.
14 - Parsley, fresh for sprinkling.

# Instructions:

01 - Throw everything, except the rice and shrimp, into the slow cooker. Give it a good stir.
02 - Run on high for 3 hours or go slow on low for 4-5 hours, until it's tender.
03 - Snip open the shrimp shells and toss them in. Switch to high for another 30-45 minutes.
04 - Prepare the rice in a separate pot.
05 - Take out those bay leaves. Sprinkle in your salt and pepper.
06 - Sprinkle parsley on top. Serve with rice on the side or mix the rice right in.
07 - Good in the fridge up to 3 days. Don't freeze it.

# Notes:

01 - Shell the shrimp before you eat it.
02 - Freezing leftovers wrecks the shrimp, so don't do it.

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