hot sauceLouisiana hot sauce, or additional cayenne pepper to taste
let's do it
Add chicken, sausage, canned tomatoes including juice, onion, bell pepper, celery, garlic, Worcestershire sauce, oregano, bay leaves, paprika, thyme and cayenne pepper to slow cooker and stir to combine.
Cook on high for 4–5 hours or 8–9 hours on low.
Season to taste with salt and pepper and add some additional cayenne or Louisiana hot sauce to increase spiciness to desired level. Stir in peeled and deveined shrimp, cover and cook an additional 6–8 minutes, depending on size of shrimp.
Serve this spicy flavorful jambalaya over a pile of freshly steamed rice and garnish with sliced green onion.
One Last Thing
If you’re going to serve the entire stew, go ahead and add the full amount of fresh steamed rice to the sauce.