INGREDIENTS
1 Andouille sausage, sliced
1 lb. frozen deveined shrimp, thawed
1 lb. boneless, skinless chicken breast, diced
1 red bell pepper, seeded and diced
1 onion, seeded and diced
2 celery ribs, diced
1 jalapeño, seeded and diced
1 garlic clove, minced
1 tablespoon cajun seasoning
1 28 oz. can diced tomatoes
1 teaspoon salt
1/2 teaspoon pepper
2 cups chicken stock
2 cups white rice, measured dry






















DIRECTIONS
1. Place the sausage, chicken breast, bell pepper, onion, celery, jalapeño, garlic, seasoning, and crushed tomatoes into the slow cooker. Sprinkle in the salt and pepper and stir to combine. Do not add the shrimp yet!

2. Pour in the chicken stock and cook on high for 3 to 4 hours, or low from 6 to 8.

3. Add shrimp to the slow cooker during the last 30 minutes. Don’t bother removing the shells yet, you can do that after.

4. After throwing in the shrimp, prepare the rice. Two cups of rice will make eight 1/2 cup servings.

5. Serve jambalaya with servings of rice, removing the shells before eating.

Eat This! Tip

Freeze this meal and save it for later! Add the sausage, chicken, bell pepper, onion, celery, jalapeño, garlic, seasoning, salt, and pepper to a gallon-size freezer bag. Add shrimp to another smaller plastic bag before putting it in, to separate it from the other ingredients.
Make sure to defrost the meal in the refrigerator 24 hours before putting it into the slow cooker. Mix ingredients (besides shrimp) together so they are evenly distributed before turning on the slow cooker. Add the can of diced tomatoes and pour in the chicken stock and follow the normal instructions from there.

source :https://www.eatthis.com/crock-pot-jambalaya-recipe