Ingredients:

1 lb chicken breast or thighs, cut in 1-inch pieces

1 lb andouille chicken sausage (7 links), sliced, or smoked sausage of choice

1 to 2 lb shrimp, peeled and deveined (the more shrimp the better)

1/2 large onion, chopped

1 large bell pepper, chopped

3 or 4 clove fresh garlic, minced

2 stalk(s) celery, sliced, optional

1 qt diced tomatoes, or a large (28 oz) can, undrained

1 c chicken broth

1/2 c dry white wine

1 tsp oregano, dried

2 tsp parsley flakes

1 tsp basil, dried

1 tsp cajun seasoning

1 tsp everglades seasoning

1 tsp cayenne pepper

salt, to taste

cooked rice

Directions:

1. Layer chicken pieces and sausage slices in bottom of Slow Cooker. Peel and devein shrimp keep refrigerated until ready to add.

2. Combine onion, pepper, celery and garlic layer on top of meat.

3. Combine tomatoes, broth, wine and seasoning pour over onion/pepper mixture.

4. Set Slow Cooker on HIGH. Cook for 4 hours. Add shrimp the last 20 minutes of cooking time. (you can cook on low for 8 hours) Note: taste test before adding shrimp add additional seasoning if desired at this point.

5. To serve, place a scoop of hot rice in a bowl and spoon jambalaya over rice.

Bon Appetit!