Jambalaya

Here we are, nearing April, and I'm still popping out crockpot recipes like it's my job since our grill is continually being dusted with snow!  This past week I gave crockpot jambalaya a try & given we each had seconds, it's safe to say it was a hit in our house.  It's not only delicious, but essentially fool-proof.  

Ingredients (all found here originally):
1 lb boneless/skinless chicken breast; cut into cubes/chunks 12 oz. fully cooked andouille pork sausage 10-20 pre-cooked shrimp (detailed/deveined) 1 28-oz can of diced tomatoes 1/2 chopped onion 1 red bell pepper; seeded & chopped 1 celery stalk; chopped 1 c. chicken broth 2 tsp. dried oregano 2 tsp. cajun seasoning 1 tsp. franks red hot sauce 2 bay leaes 1/2 tsp. dried thyme 2 packets of instant brown rice/quinoa (I use the Wegman's brand but Uncle Ben's ready rice is what you're going for here)
Directions: Put everything in the crockpot (sans shrimp & rice) and cook on low heat for 7 hours or medium heat for 4 hours.  When you're almost ready to serve, add shrimp & rice and cook through (~5 minutes).  Discard the bay leaves, serve, & enjoy.

And if you're Nick, add extra extra Cajun seasoning :)

Whereas if you're me, leave as is, quickly snap a couple photos, make sure it's halfway edible, and after realizing it is, enjoy!