Jambalaya in a slow cooker

Ingredients:

• 450 g large shrimp, peeled and deveined
• 450 gr. andouille sausages (French smoked pork sausage), cut into thick slices
• 2 green bell peppers, chopped
• 2 stalks celery, sliced
• 1 bunch green onions, chopped
• 800 g chopped canned tomatoes in their own juice
• 1 cup of parboiled rice
• 1.5 cups chicken broth
• 2 tsp Cajun seasoning
• 2 bay leaves
• 1/2 tsp dried thyme
• 1/8 tsp cayenne pepper
• Chopped parsley, for sprinkling

Preparation:

1. In a 6-quart slow cooker, combine sausage, peppers, celery, green onions, tomatoes, rice, chicken broth, Cajun seasoning, bay leaf, thyme, and cayenne pepper.
2. Cover and simmer over low heat for 4 hours, adding the shrimp 20 minutes before the end of cooking. Discard the bay leaf. Serve the jambalaya with parsley.
   
   Recipe jambalaya with minced chicken.