Spicy Slow Cooker Jambalaya

Do you ever have one of those days where you can't decide what to have for dinner because everything sounds good?

That's how I was last week; I wanted chicken, sausage, seafood, chocolate, gummy bears, spice, etc.

So what did I make?

You guessed it. Jambalaya (except I didn't add in chocolate and gummies--but I may have to try that next time..)!

This recipe is so simple and is perfect on a cold, snowy day (like many of us are experiencing this week). Just throw everything in the crock pot and you've got a complete and filling meal.

**If you know me, you know I LOVE spicy--if you're not a fan, substitute the Hot Rotel with Original and nix the jalapenos**

Anngredients:

• 2 pounds boneless, skinless chicken thighs, cut into bite size pieces
• 1 pound smoked sausage, cut into 2-inch slices
• 2 (10 oz.) cans Hot Rotel
• 2 cups chicken broth
• 1/2 cup chopped jalapenos 
• 1 tablespoon Cajun spice mix
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 pound shrimp, peeled and deveined
• 1 3/4 cups long-grain rice

1. Combine chicken, sausage, Rotel, jalapenos, chicken broth, Cajun spice mix, garlic powder and oregano in a large slow cooker. Cook on low for 5 hours. 
2. Add shrimp and rice; raise heat to high and cook for 30 minutes more.
   (Idea for recipe from My Recipes)

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