This was PERFECT. However I do admit to 2 minor additions. I browned the chicken prior, then sauteed the pepper, onion and celery in the sausage juices for a couple minutes before adding to the Rotel tomatoes in the slow cooker on Low. 5-6 hr later I used a ladle to scoop out 2 cups or so of the jamalaya broth, added another cup of water to that and threw it in the rice cooker with 2 cups of jasmine rice (only kind I have on hand most of the time). Added the shrimp to cooker. Once rice was done I mixed it back into the Jambalya (the rice was tasty all by itself from the stock!) I tasted it and it seemed to be missing tomatoe chunks and flavor to me, so I scooped out the excess broth (which was about a cup or more) and simmer that with a box of Romi chopped tomatoes for about an hour while I got ready for work. Once it reduced I added mixed it up with the Jambalya and that made it absolutely PERFECT and soooo tasty!!! No more excess liquid after that. Everything was just right =) Just finished eating both servings in one sitting (I work 13 hour shifts) because it was sooo good after sitting in the fridge and reheating I couldn't help myself!!! Yum Yum Yum!!! Next time I think I will cut back on sausage and add a little more shrimp or chicken just due to personal preference. Oh, and add a bay leaf =) Will be a staple Jambalya recipe in my house! Thank you Colleen!
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This was PERFECT. However I do admit to 2 minor additions. I browned the chicken prior, then...