This is our last Creole / New Orleans inspired meal.  I made this for our Mardi Gras party last weekend – it was super easy and makes a ton of food!

You will need:

1 package Andouille-style spicy sausage, halved lengthwise and cut into 1/2 inch slices

1 package (16 ounces) frozen pepper stir-fry mix (yellow, green, and red bell peppers with onions)

2 stalks celery, chopped into bite sized pieces

1 can (14.5 ounces) diced tomatoes with jalapenos

1 pound boneless/skinless chicken breasts cut into bite sized pieces

1 bag cut okra

2 cups water

salt, pepper, garlic & onion powder

1 package (8 ounces) Zatarain’s New Orleans style jambalaya rice mix

1 pound peeled shrimp

Directions:

Place all ingredients through the salt, pepper, garlic & onion powder in a large crockpot and stir.  Cover and cook on low for 6 hours.

Stir in the rice mix and shrimp, and cook on low for an additional 30 minutes or until the rice is tender.