Chicken Jambalaya Slow Cooker (Print Version)

# Ingredients:

01 - 1 green bell pepper, chopped up.
02 - 1 white onion, diced.
03 - 1 pound shrimp with shells.
04 - 3 pieces celery, chopped.
05 - 3 garlic cloves, minced.
06 - 1 pound chicken, cut into small chunks.
07 - 1 pound smoked sausage, sliced.
08 - 1 large can chopped tomatoes.
09 - 1 cup uncooked white rice.
10 - 2 spoons Creole seasoning.
11 - 1 spoon dried oregano.
12 - 2 bay leaves.
13 - Fresh parsley for garnish.
14 - Salt and black pepper, to taste.

# Instructions:

01 - Put all ingredients except rice and shrimp in crockpot. Stir well to mix.
02 - Let it cook on high for 3 hours, or on low for 4-5 hours, until everything softens up.
03 - Snip shrimp shells and drop them in. Let them cook on high for 30-45 minutes.
04 - Cook the rice separately while the shrimp finishes.
05 - Take out the bay leaves and toss in some salt and pepper if needed.
06 - Sprinkle parsley on top. Serve over rice, or mix rice in before eating.
07 - Stores well in the fridge for up to 3 days. Don’t put in freezer.

# Notes:

01 - Make sure to peel the shrimp before eating it.
02 - Freezing leftovers isn’t ideal—it messes up the shrimp.

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