Sorry, no picture this time since I was taking it to a church function.  I think that the seasoning could use some tweaking, maybe a bit less cayenne.  Also, the cooking time for me should have been closer to the smaller number listed, rather than the larger number.  The one time I did make it, I cooked it for 4 hours on high.  Next time I’d prefer to try 6-7 hours on low.

• 1 pound skinless/boneless chicken breast in 1 in. pieces
• 1 pound andouille sausage, 1 in. pieces
• 28 oz. can diced tomatoes with juice
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 1 cup chopped celery
• 1 cup chicken broth
• 2 tsp. dried oregano
• 2 tsp. dried parsley
• 2 tsp. Cajun seasoning)
• 1 tsp. Cayenne pepper
• 1/2 tsp. dried thyme
• 1 pound raw shrimp, peeled/deveined (frozen in a bag is fine)
• 16 oz. frozen okra
• 2 cups rice

DIRECTIONS

1. In a slow cooker, mix everything but okra and shrimp and cover.
2. Cook 7 to 8 hours on Low, or 3 to 4 hours on High.
3. Stir in okra during last hour of cook time. Stir in the shrimp during the last 30 minutes of cook time.
4. Serve with crusty baguette bread.