Ingredients
| 2 | pounds boneless, skinless chicken thighs |
| 1 | pound kielbasa, any style |
| 2 | medium red, green or yellow bell peppers |
| 2 | medium yellow squash |
| 2 | tablespoons Creole or Cajun seasoning (2-3) |
| salt, to taste | |
| 2 | 14.5-ounce cans petite diced tomatoes |
| 2 | small onions, diced |
| 1 | pound shrimp, cooked, deveined and peeled |
| cooked rice | |
| fresh parsley, chopped, optional |
Instructions
Cut chicken into bite-size pieces and slice kielbasa into half-inch pieces. Seed, core and cut bell peppers into two-inch strips. Cut squash into bite-size pieces. Grease slow cooker and place chicken and sausage in first. Sprinkle with Cajun seasoning and salt. Pour in diced tomatoes. Top with bell peppers, squash and onions. Cover and cook 7-8 hours on low, or 3-4 hours on high, until chicken is done. Add cooked shrimp and stir to mix. Cook 5-10 minutes longer
on low. Spoon jambalaya into bowls of hot cooked rice. Sprinkle with parsley. Serves 8, recipe can be cut in half
to serve 4
