The original recipe is here. Robin uses raw chicken, so if you don't have any cooked chicken, refer to her recipe. I made this the weekend after Thanksgiving and I used some leftover smoked turkey and it was wonderful. Leftover ham would be great thrown in there, too.
I have found that cooking it seven hours on low as she states in her directions is a little too long for my slow cooker, because the sausage gets a little mushy, so I reduced the cooking time a bit. If all your meat is cooked going in, it just needs a thorough warming and a little time for the flavors to marry.
I'm out the door in a few minutes for a big day of shopping. I'm going by myself today and I'm looking forward to it.
Slow Cooker Jambalaya
Adapted from Robin Miller
1/2 pound andouille, smoked or turkey sausage, diced
1 (28-ounce) can diced tomatoes
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 stalk celery, chopped
1 cup reduced-sodium chicken broth (OR 1 cup water and 1 chicken bouillon cube )
2 teaspoons dried oregano
2 teaspoons Cajun or Creole seasoning
1 teaspoon hot sauce
2 bay leaves
1/2 teaspoon dried thyme
2 cups shredded or cubed cooked chicken
1 pound frozen peeled and cooked shrimp, thawed
1. In a slow cooker, combine the sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, bay leaves, and thyme.
2. Cover, and cook on low for 4-5 hours or on high for 2 1/2 hours. Stir in the chicken and thawed shrimp and cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.