Jambalaya

Servings: 6-8

Ingredients:

• 1 lb boneless skinless chicken breasts
• 1/2 lb Andouille sausage, diced
• 1 28 oz can diced tomatoes
• 1 can rotel tomatoes
• 1 yellow onion, chopped
• 1 green bell pepper, chopped
• 1 stalk celery, chopped
• 2 cups chicken broth
• 2 tsp dried oregano
• 2 tsp Cajun seasoning
• 2 bay leaves
• 2 cups white long grain rice
• Fresh parsley

Preparation:

In the slow cooker, combine all of the ingredients except the rice and parsley. Cook on low for high for 4 hours. Remove chicken, shred it, and return it to the slow cooker. Add rice to the slow cooker and stir. Cook on low for 2-4 hours or until rice is cooked. Stir occasionally. Discard the bay leaves and top with parsley before serving.

Irene Milito