Slow Cooker Jambalaya with Andouille Sausage, Chicken and Shrimp Cooked Low and Slow with Bold Spice

Ingredients: 

•  2 chicken breasts, skinless, boneless, cut into chunks  
• 1-pound andouille sausage links sliced  
• 1 can diced tomatoes, 28 ounces  
• 1 large onion chopped  
• 1 red bell pepper finely chopped  
• 2 stalks celery thinly sliced  
• 2 cups chicken broth  
• 3 tablespoon O&P Bayou Venom Hot Smoky Cajun seasoning  
• 1-pound shrimp (13-15 count) 

Directions:

 Step 1:  Add all the ingredients except the shrimp in the slow cooker and stir.

 Step 2: Cook on low for 7-8 hours (high for 3-4 hours), in the last 15 minutes add in the shrimp.

Step 3: Serve over your choice of rice.

*Feeds 4 to 5 people