Ingredients

• 2 lbs boneless skinless chicken thighs
• 12 oz smoked beef sausage or andouille sausage sliced
• 5 stalks celery diced
• 1/2 medium red bell pepper diced
• 1/2 medium green bell pepper diced
• 1 large yellow onion diced
• 1 tbsp minced garlic
• 3 1/2 cups chicken broth
• 6 oz tomato paste
• 2 tbsp olive oil
• 3 1/2 tsp creole seasoning
• 2 tsp herbs de provence
• 1 3/4 cup long grain white rice
• 3 large bay leaves

Directions

1. Drizzle the olive oil into a large pan, then place it over medium heat.
2. Once the oil is hot, add in the smoked sausage, and cook it until it browns around the edges. Then turn off the heat.
3. Next, add the chicken broth and tomato paste into a 4-6 qt slow cooke, and mix until well combined.
4. Now add in the diced onion, celery, bell peppers, minced garlic, chicken, and brown sausage.
5. Sprinkle in the creole seasoning and herbs de provence, then toss in the bay leaves.
6. Stir the ingredients, then place the lid on the slow cooker.
7. Cook on high for 3 hours.
8. Next, remove the chicken from the slow cooker, and shred the meat.
9. Toss the chicken back into the slow cooker, and also add the rice at this time.
10. Stir the ingredients, place the lid back on top of the slow cooker, and let cook for an additional hour.
11. Once done, give the jambalaya a nice stir.
12. Serve and enjoy!