Recipe Time: Slow Cooker Jambalaya

I got a request the other day for my Slow Cooker Jambalaya recipe.  Here you go, with my compliments.  Hope you enjoy it as much as we do.

Slow Cooker Jambalaya

1 pound chicken breast or breast tenders, cubed
1 polish kielbasa link, sliced
1 onion, chopped
1 green bell pepper, seeded and chopped
2 teaspoons minced garlic
1 28 ounce can diced tomatoes (I like the petite diced)
1 tablespoon parsley flakes
1/2 teaspoon dried thyme leaves
1 teaspoon Cajun seasoning (I use Tony Cachere's)
1/4 teaspoon cayenne pepper
1 pound peeled, veined shrimp
Hot cooked rice

In sprayed slow cooker, combine all ingredients except shrimp and rice.  Cover and cook on low for 6 - 8 hours or on high for 3 -4 hours.  Stir in shrimp and cook on low for an additional 1 hour.  Serve over hot cooked rice.  Serves 6.