Son-of-a-Gun Stew (Jambalaya)

1/2
lb.

andouille-style spicy chicken sausage

1

package (16 ounces) frozen pepper stir-fry mix (yellow, green, and red bell peppers with onion)

2

stalks celery, chopped

1

can (14.5 ounces) diced tomatoes with jalapenos

1
lb.

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

2
c.

water

1

package (8 ounces) zatarain’s new orleans style jambalaya rice mix

1
lb.

frozen peeled and cooked shrimp, thawed

1. Halve the sausage lengthwise and cut into 1/2 -inch slices. Place in a large slow cooker and stir in the peppers, celery, tomatoes with juice, chicken, water, and the spice packet from the rice mix. Cover and cook on low for 6 hours.
2. Stir in the rest of the rice mix, cover, and cook on high for 35 minutes. Stir in the shrimp and cook for 5 minutes.