Crock Pot Jambalaya

When we went on our family vacation last March, my future sister-in-law made a Jambalaya for everyone.  Jason really liked it so I got her recipe and then (of course) made some changes to make it my own.  You can make this as spicy or as mild as you'd like.
 

Jambalaya

Serves 4

Ingredients:

1 lb chicken breasts (about 2 large)

6-8 oz andouille sausage

1 bell pepper

1 onion

4 celery stalks

28 oz diced tomatoes

1 1/2 tbsp Cajun seasoning

1 tsp Worcestershire sauce

2 garlic cloves, minced

1 jalapeño, diced
Hot sauce (optional)

1/2 lb shrimp

Rice, for serving

Directions:
1.  Chop the chicken, sausage, bell pepper, celery and onion into large, bite size pieces and place into a crock pot.  Add in everything else except the shrimp and rice.  Cover and cook on low for 6 hours. 

2.  Twenty minutes before serving, stir in the shrimp.  Cook uncovered until shrimp is warmed through.  Serve over rice.  Enjoy!