Crockpot Jambalaya

• 1 1/2 pounds andouille or other spicy sausage, cut into chunks
• 3 stalks celery sliced
• 1 pound chicken thighs, boneless, skinless cut into one inch pieces, skinless and boneless
• 1 each onions chopped
• 3 cloves garlic minced
• 28 ounces tomatoes
• 1 tablespoon sugar
• 18 teaspoon black pepper
• 1 each green bell peppers one inch dice
• 2 teaspoons red hot pepper sauce to taste
• 18 teaspoons cayenne pepper
• 1/2 teaspoons thyme dried leaves
• 1/2 teaspoons basil dried leaves
• 1/2 cup pasta, orzo
• 1 pound shrimp

1. In a skillet or saucepan, cook the sausage (cut into one inch pieces) until most of the fat has been rendered.
2. Drain the discard the fat.
3. Add the sausage and all other ingredients other than the pasta and shrimp into a crockpot or slow cooker.
4. Cover and cook on LOW setting for about 6 hours or until the chicken is cooked through.
5. Turn heat to HIGH, add the orzo, stir and cook for 15 minutes.
6. Add the shrimp, stir and allow to cook another 3 to 5 minutes until heated through.
7. Your cooking time may vary depending on the temperature of your slow cooker.

andouille, stalks celery, chicken, onions, garlic, tomatoes, sugar, black pepper, green bell peppers, red hot pepper sauce, cayenne pepper, thyme, basil, pasta, shrimp

Taken from recipeland.com/recipe/v/crockpotjambalaya-52963 (may not work)