Easy Jambalaya Recipe

This Jambalaya recipe takes very little effort for a huge flavor. The taste of slow cooked Jambalaya is not one you will soon forget, and the texture is amazing. I always mess up rice, even when following instructions to the tee. With a slow cooker, the Jambalaya recipe described here can be an amazing quality with only a short preparation required.

Ingredients:
2c Uncooked Chicken breasts (boneless, cut into bite-size pieces)
2c Uncooked shrimp, peeled and de-veined with tails removed or cooked Salad Shrimp
2c White Rice, Uncooked
2 1/2c Water
1 jar Pace Picante Sauce or Salsa
1 Green and 1 Red Bell Pepper cut into strips
1 can Cream of Celery Soup
2 c Chicken Broth
1 large yellow Onion, sliced
6 minced cloves of Garlic
1/2c Celery, diced
2 fresh Cayenne or Habanero Peppers, sliced as preferred
1T fresh Parsley
1t Paprika
1t Cajun spices
6 Bay leaves (lain across the top after filling the cooker)

1 Red Hot Pepper, whole
8 Slices of Bacon, cooked
1lb Sausage (Kielbasa or andouile) cut in coins

Directions: In a slow cooker on Medium, add all ingredients except Bacon and Sausage. Depending on your slow cooker, it should take approximately six hours on medium, but less or more depending on the setting. Thirty minutes before the cooking time has completed, add the sausage and lay the baconand pepper across the top. For a firmer texture, omit one cup of water.