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Crock Pot Jambalaya

Recipe by DeeDee2012

1 pound chicken breast or thighs, cut in 1-inch pieces

1 pound andouille chicken sausage (7 links), sliced

1 pound shrimp, peeled and deveined

1/2 large onion, chopped

1 large bell pepper, chopped

3 cloves fresh garlic, minced

2 -- celery stalks, sliced

1 quart diced tomatoes, or a large (28 oz) can, undrained (I used tomatoes I grew and canned)

1 cup chicken broth

1/2 cup dry white wine

1 teaspoon oregano, dried

2 teaspoons parsley flakes

1 teaspoon basil, dried

1 teaspoon cajun seasoning

1 teaspoon everglades seasoning (can use an add'l tsp of cajun seasoning if you can't find this)

1 teaspoon cayenne pepper

2 or 3 pinches Salt and Pepper to taste

3 or 4 cups hot cooked rice

Layer chicken pieces and sausage slices in bottom of crock pot.
Peel and devein shrimp; keep refrigerated until ready to add.
Combine onion, pepper, celery and garlic; layer on top of meat.
Combine tomatoes, broth, wine and seasoning; pour over onion/pepper mixture.
Set crock pot on HIGH. Cook for 4 hours. Add shrimp the last 20 minutes of cooking time. (You can cook on LOW for 8 hours) NOTE: taste test before adding shrimp; add additional seasoning if desired at this point. I did not find it necessary to add anything extra, flavor was perfect for me.
To serve, place a scoop of hot rice in a bowl and spoon jambalaya over rice.