Crock Pot Jambalaya

1 pound skinless, boneless chicken breasts, cut into 1 inch cubes

1 pound andouille sausage, sliced (but if you are serving to kids I would use a mild sausage)

1 (28 ounce) can crushed tomatoes with juice

1 large onion, chopped

1 large green bell pepper, chopped

1 cup celery, chopped

1 cup chicken broth

2 tsp dried oregano

2 tsp cajun seasoning (if you don't have this you can make it like I did ... see below)

1 tsp cayenne pepper (but if serving kids use 1/2 tsp)

1/2 tsp dried thyme

1 pound frozen cooked shrimp without tails

In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green pepper, celery and broth. Season with oregano, cajun seasoning, cayenne pepper, and thyme.

Cover, and cook 7-8 hours on low or 3-4 hours on high. Stir in the shrimp during the last 30 minutes of cook time.

Serve over rice.

(Recipe from allrecipes.com)

Emeril's Creole seasoning: (this makes way more than you need for the above recipe)

2 1/2 tbsp paprika

2 tbsp salt

2 tbsp garlic powder

1 tbsp onion powder

1 tbsp cayenne pepper

1 tbsp dried oregano

1 tbsp dried thyme

Combine all ingredients.