Crockpot Chicken and Sausage Jambalaya

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Ingredients

2 Andouille sausage links

2 lbs chicken tenders (any cut will do)

2 green bell peppers

1 large yellow onion

5 stalks cut celery

1 cup garlic

1/2 cup pickled jalapeno peppers

3 cups brown rice

4 cups chicken stock

1 stick of butter

1/4 cup Old Bay

1/4 cup Tony's Creole Seasoning

Black pepper & Tabasco to taste

Directions

Chop your sausage and brown with butter in a pan. Remove and then brown your chicken and place the meats in the slowcooker with the chicken stock. Without removing the fond or any of the juices, put an outrageous amount of butter in the pan to then sautee your vegetables. Throw those in the pot with the meats and simmer for ~4 hours. Around ~3 hours before serving parboil your brown rice and put into pot. Brown rice won't turn to mush easily, but if you're using white rice maybe skip the parboiling. Chuck in your seasoning and serve.