Crock-pot Jambalaya

1 pound chicken breasts or tenders, boneless, cut in 1-inch cubes
8 to 12 ounces smoked sausage, sliced
1/2 cup chopped onion
1 green bell pepper, chopped
2 cups okra, sliced
1 large can (28 ounces) crushed tomatoes
1 cup chicken broth
1/2 cup dry white wine
2 teaspoons dried leaf oregano
2 teaspoons dried parsley
2 tablespoons Cajun seasoning
2 teaspoon cayenne pepper
1 pound shrimp, cooked
2 cups rice, cooked

Combine chicken, sausage, chopped bell pepper, sliced okra, and chopped onion in slow cooker. Add tomatoes, chicken broth, wine, oregano, parsley, Cajun seasoning, and pepper; stir gently. Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours.
About 30 to 45 minutes before eating, add cooked shrimp and hot cooked rice; heat thoroughly.
Serves 8 2 cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user PRIESTESS3713.