Easy Slow Cooker Jambalaya (Print Version)

# Ingredients:

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

# Instructions:

01 - Throw everything into a slow cooker except the shrimp and rice. Stir it all nicely.
02 - Leave it on high for 3 hours or on low for 4-5 hours. Everything should turn soft.
03 - Use scissors to cut open shrimp shells and toss them in. Cook on high for another 30-45 minutes.
04 - Cook the rice on its own in a separate pot.
05 - Take out the bay leaves. Sprinkle some salt and pepper as you like.
06 - Put parsley on top. Serve with rice or mix the rice straight in.
07 - Eat within 3 days if stored in the fridge. Avoid freezing.

# Notes:

01 - Take off the shrimp shells before digging in.
02 - Freezing leftovers messes up the shrimp texture, so don’t do it.

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