N'Awlins Style

Apologies again for the delay between posts. The real world sure puts a damper on posting, doesn't it?

Today's recipe is a take on a Mardi Gras staple

Slow Cooker Jambalaya...

1 lb. boneless, skinless chicken, cut into 1-inch cubes
1/2 lb. andouille sausage, diced
28 oz. can diced tomatoes
1 onion
1 green pepper
1 cup chicken broth
2 tsp oregano
2 tsp Cajun or Creole seasoning
1 tsp hot sauce
2 bay leaves
1/2 tsp dried thyme
2 cups cooked rice

Place first 11 ingredients in slow cooker. Cook on low for eight hours. Remove bay leaves. Serve over rice.