Slow Cooker Jambalaya

• 1/2 tsp cayenne pepper
• 1/2 tsp ground black pepper
• 1 tsp salt
• 2 tsp fresh thyme
• 12 oz diced some boneless chicken breast
• 2 tbsp veggie oil
• 2 medium chopped onions
• 2 clove minced garlic
• 2 bell peppers
• 2 celery stalks
• 2/3 cup smoked ham
• 1 cup chorizo sausage
• 14 oz canned chopped tomatoes
• 1 cup chicken stock
• 1 lb frozen cooked shrimp
• 3 cup cooked rice
• 2 oz tomato paste
• 2/3 cup chives for garnish
• 1 cup sweet corn

1. Combine all ingredients, except rice in slow cooker.
2. Cook on low heat for 6 hours or high heat for 3 hours.
3. If using raw shrimp add to slow cooker with 30 min remaining.
4. Cook rice separately.
5. Mix rice and slow cooker in a large bowl.
6. Keep separate if you are storing the jambalaya.
7. Portion mixture and garnish with chives.

cayenne pepper, ground black pepper, salt, thyme, chicken breast, veggie oil, onions, garlic, bell peppers, celery stalks, ham, chorizo sausage, tomatoes, chicken stock, frozen cooked shrimp, rice, tomato paste, chives, sweet corn

Taken from cookpad.com/us/recipes/346182-slow-cooker-jambalaya (may not work)