1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1/2 pound andouille sausage, diced
1 (28 oz.) can diced tomatoes
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 stalk celery, chopped
1 cup reduced-sodium chicken broth
2 teaspoons dried oregano
2 teaspoons Cajun or Creole seasoning
1 teaspoon hot sauce
2 bay leaves
1/2 teaspoon dried thyme
1 pound peeled and cooked frozen shrimp, thawed
2 cups cooked rice
In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves and thyme.
Cover, and cook on low for 7 hours or on high for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes.
Discard bay leaves and spoon mixture over cooked rice.