Slow Cooker Jambalaya

Do you ever get those cravings for that one specific food?  Well, one night, I was yearning for the spicy deliciousness experience while in New Orleans (and once at Fat Tuesday, a Cajun restaurant in Des Moines!).  I wanted Jambalaya to beat back the chill from the windy winter day.

As I dug through my freezer, I came across fajita seasoned pork.  The fridge held peppers, onions, garlic, tomatoes... Man, was I ready for this!

Slow Cooker Jambalaya
Ingredients
   1 pound whatever meat you happen to have on hand, cut into cubes
   1 pound of sausage, if you have it
   1 28oz can diced tomatoes with juice (I can't totally recall what I used)
   diced onions
   1 C chicken broth
   2 tsp oregano*
   2 tsp parsley*
   2 tsp minced garlic
   2 tsp Cajun seasoning
   1 tsp cayenne pepper
   1/2 tsp thyme*
   white rice or instant rice
     *to be honest, I also don't recall the herbs I used since many of mine are mixtures of them)

How to
1.  In slow cooker, mix the meat, tomatoes with juice, herbs, broth, basically everything but the rice.  Cover and cook seven to eight hours on low (3-4 on high). 

2.  Mix in cooked rice about 15 minutes before serving to let all get warm and flavorful!