Jumbalaya in the Slow Cooker

This is part of my continuing series on Jumbalaya.

This was actually the first time I tried my hand at Jumbalaya. It turned out okay, but it wasn't as tasty as my Jumbalaya in a cast iron pot, which had a delicious Gumbo base.

Ingredients
1 lbs chicken breasts, cut into 1 inch cubes
1/2 lbs of adouille sausage, sliced
1 (28 oz) can tomatoes, diced
1 medium onion, chopped
1 green pepper, diced and seeded
1 stalk celery, chopped
2 cup rich dark chicken stock
2 teaspoons dried oregano
2 teaspoon Cajun Spice Mix
1 teaspoon hot sauce
2 bay leaves
1/2 teaspoon dried thyme
2 cups rice, uncooked


In your trusty slow cooker, combine the chicken, sausage, tomato, onion, green pepper, celery and chicken broth. Stir in the oregano, Cajun spice mix, hot sauce, bay leaves, thyme and rice.

Slow cook on LOW for 7 hours, or on HIGH for 3 hours.

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