andouille-style spicy chicken sausage
package (16 ounces) frozen pepper stir-fry mix (yellow, green, and red bell peppers with onion)
stalks celery, chopped
can (14.5 ounces) diced tomatoes with jalapenos
boneless, skinless chicken breasts, cut into 1-inch cubes
package (8 ounces) zatarain’s new orleans style jambalaya rice mix
frozen peeled and cooked shrimp, thawed
- 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.
- 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.
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