Slow Cooker Jambalaya

Makes 4-5 large servings. Simple and delicious!

Ingredients:
2 medium sized chicken breasts, cut into cubes
3 smoked sausages, sliced (preferably grilled for charred taste)
1/2 lb. cooked shrimp
3/4 box reduced sodium chicken broth
1 can fired roasted tomatoes with garlic
Juice from 1 large lemon
1 red bell pepper, diced
1 russet potato, diced into small cubes
1 yellow onion, diced
1 jalapeno, diced with seeds
3-4 tablespoons Cajun seasoning
1 tablespoon thyme
2 bay leaves
A few drops of Tabasco sauce, to taste
4 servings of white rice, cooked
Parsley, chopped

Directions:
Combine all ingredients, except shrimp, rice and parsley in a slow cooker. Cook 4 to 8 hours. Turn slow cooker off, add shrimp and let simmer for 10 minutes. Serve in a bowl with a scoop of rice and chopped parsley on top!

Wine Pairing Note:
I would recommend a Shiraz with this dish. It pairs well with the spicy jambalaya while enhancing the notes of bay leaf and thyme.

A Pinot Gris would be a great white wine pairing with jambalaya as well.