Texas Ranch Slow Cooker Jambalaya

• 2 pounds andouille sausage, sliced
• 1 (28 ounce) can diced tomatoes with juice
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 1 cup chopped celery
• 1 cup chicken broth
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 2 teaspoons Tony Chachere's Cajun seasoning
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1 small diced Serrano Chili (optional)

1. In a slow cooker, mix sausage, tomatoes with juice, onion, green bell pepper, celery, serrano chili, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
2. Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High.
3. Serve over rice.

andouille sausage, tomatoes, onion, green bell pepper, celery, chicken broth, oregano, parsley, chacheres cajun, cayenne pepper, thyme, serrano chili

Taken from www.epicurious.com/recipes/member/views/texas-ranch-slow-cooker-jambalaya-50143780 (may not work)