jambalaya slow cooker recipe

The slow cooker is the working persons best friend (particularly the single one). Found this recipe that Ive been wanting to try. I got up at 8 yesterday and spent about 30 minutes of prep. When I got home from a long day of showing houses (and selling some waterfront!) I came home to the most amazing smell. Another half hour and my girlfriends arrived to enjoy with me. This does have some heat to it so if youre not into spice I would move on... lol.Youll need:- 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes- 1 pound andouille sausage, sliced (any kind of sausage will do, though)- 1 cup chicken broth- 2 teaspoons dried oregano- 2 teaspoons dried parsley- 2 teaspoons Cajun seasoning- 1 can diced tomatoes with juice- 1 large onion, chopped- 1 large green bell pepper, chopped- 1 cup chopped celery- 1 teaspoon cayenne pepper- 1/2 teaspoon dried thyme- 1 pound frozen cooked shrimp (no tails)1. In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme. Fresh in the pot.2. Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. After 4 hours.3. Stir in the shrimp during the last 30 minutes of cook time.Shrimp & rice prep time.4. After you add the shrimp to the slow cooker start making the white rice (follow the instructions on the bag, I like to add a table spoon of butter and salt).Serve with bread and riesling!