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Crock Pot Jambalaya

So I am a horrible blogger, and forgot to snap photos while prepping, and of the finished product, But I had to share the recipe anyways as it was a big hit with the mister.  I am sharing the original recipe below, (which I found on Pinterest, the link took me to the blog Cook with Kerry
Ingredients
1 large onion, diced small

3 medium green bell peppers, diced

5 cloves garlic, minced

1 lb. andouille sausage, sliced into 1/4 inch rounds

             (C tends not to like spicy things so I subsituted a sausage that we had in the freezer)

2 lb. boneless, skinless chicken thighs, cut into medium chunks

             (the recipe calls for chunks, but C likes to put the jambalaya on a sandwich, so I put in the entire thigh, and then took it out and shredded with 30 minutes remaining and then added it back in)

1, 14 oz. can diced tomato
2 cups chicken stock
2 tbsp. Cajun seasoning
1 lb. 41-50 count shrimp, cleaned and peeled

       (we omited the shrimp, as C and I are not big shrimp eaters)

1, 40 oz. can kidney beans, drained
9 cups white rice, cooked

       (we used brown rice, b/c it is what we had at the house)

Mix the onions, peppers, garlic, sausage, chicken thighs, tomatoes,
chicken stock, and Cajun seasoning in a large crock-pot. Cook on high
for 3-4 hours. (I cooked for 8 and half hours on low, as I prepped before I left for work, and finished when I got home) During the last 30 minutes of cooking, add the shrimp and
kidney beans. Serve on top of white rice.

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Born and raised south of I-10, I am a “Simply Southern”gal. I love Southern Cooking, Southern Football, & Southern Etiquette. From finding the perfect stationary to finding the perfect monogram; I am always looking for that something new “every Southern Gal has to have.”

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