Crock Pot Jambalaya

• 1 lb. boneless skinless chicken breasts, cut into 1-inch cubes
• 1 – 12 oz. pacakage smoked andouille chicken sausage, diced
• 1 – 28 oz. can petite diced tomatoes, undrained
• 1 large yellow onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 cup reduced-sodium chicken broth
• 2 tsp. dried oregano
• 2 tsp. Tony Chachere’s Creole seasoning
• 1 tsp. Cholula hot sauce
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 1 pound shrimp, peeled and deveined

Combine everything but the shrimp in your crock pot.  Cover and cook on low for 8 hours.    When it's almost ready, preheat oven to 400F.   Lay shrimp out on a baking sheet, drizzle with olive oil and season with salt & pepper.  Roast shrimp for 8 minutes, until pink.   Add the shrimp to the Jambalaya and let cook 5 minutes.    Discard bay leaves and serve over quinoa or rice.   Enjoy!!