Crockpot Jambalaya



2 Tbsp olive oil
1 1/2 lbs chicken, cut in 2" cubes
2-4 Tbsp Cajun seasoning
2 bay leaves
1/2 tsp dried thyme
1/2 tsp dried oregano
1 onion, chopped
4 stalks celery, chopped
1 green pepper, chopped
1 yellow pepper, chopped
1 lb Smoked sausage, sliced
3 cups chicken stock
1/2 cup dry white wine, optional
28 oz can diced tomatoes w/juices
1 lb shrimp, raw & peeled
several cups hot cooked rice
1/4 cup scallions, chopped


Heat oil in large skillet, toss the chicken with Cajun seasoning, the more you use the spicier it will be (less use 2T - very spicy use 4T) brown chicken in oil a few mins. Place the browned chicken along with the next 11 ingredients into the crockpot, stir to combined. Cover & cook on Low 6 hours or High 3 to 4. 30 mins prior to serving stir in shrimp. To serve you can either stir the rice right into the jambalaya or serve rice in bowls & ladle a big scoop of jambalaya on top. Serve with a sprinkle of chopped scallions on top & have the hot sauce handy.