1/2 pound andouille-style spicy chicken sausage
1 package (16 ounces) frozen pepper stir-fry mix (yellow, green, and red bell peppers with onion)
2 stalks celery, chopped
1 can (14.5 ounces) diced tomatoes with jalapenos
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
2 cups water
1 package (8 ounces) zatarain's new orleans style jambalaya rice mix
1 pound frozen peeled and cooked shrimp, thawed
Directions

1.Halve the sausage lengthwise and cut into 1/2 -inch slices. Place in a large slow cooker and stir in the peppers, celery, tomatoes with juice, chicken, water, and the spice packet from the rice mix. Cover and cook on low for 6 hours.
2.Stir in the rest of the rice mix, cover, and cook on high for 35 minutes. Stir in the shrimp and cook for 5 minutes.
Nutritional Facts per serving

CALORIES 387.1 CAL

FAT 6 G

SATURATED FAT 1.5 G

CHOLESTEROL 217.5 MG

SODIUM 726 MG

CARBOHYDRATES 36.8 G

TOTAL SUGARS 2.9 G

DIETARY FIBER 2.3 G

PROTEIN 42.3 G