Jambalaya

Ingredients

2 Med Green Peppers
1 Large Onion
4-6 Celery stalks
2 lbs. Boneless Skinless Chicken Thighs
1 Andouille Sausage
1 Tablespoon Tony Chachere cajun seasoning (you can use whichever brand you prefer)
1 Tablespoon Hot Sauce
1 Tablespoon Worcestershire sauce
Salt and Pepper
White Rice 2 to 4 servings

Instructions

Cut up Green peppers, dice onions and slice celery into small pieces.

Cube chicken thighs and cut Andouille sausage into small slices.

Add all ingredients to the slow cooker.

Cook on low for 8 hours or high for 4.

With 30 minutes remaining prepare rice according to package directions.

Put rice in a bowl and ladle over the Jambalaya

Enjoy

Comments

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Cass' Kitchen

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