Crockpot jambalaya

A fairly quick crockpot soup/stew, from the CFSCC blog...

1. Chop 1 large onion and 1 bell pepper, and saute them with 3 minced cloves of garlic. Put this mixture in your crockpot.
2. Brown 2 chicken breasts, chop into chomp-sized bits, and add to the pot.  You'll also need to cook and chop up some sausage to add--this time, I used half a bag of the loose sausage from our pig.  I think it was about 2 sausages worth. (This sausage is so salty that I didn't add any other salt to the recipe! You may need to if your sausage is more...sedate.)
3. Add 4 c chicken broth, a can of diced tomatoes (I drained some of the liquid), and a tablespoon or so of Cajun seasoning (cayenne pepper, crushed red pepper, black pepper, garlic powder, onion powder, and paprika).
4. Cook this on low for 4 hours.
5. Finally, add 1 lb of cooked shrimp (I bought raw ones and sauteed them), 1 c of spinach, and 1 head's worth of cauliflower rice.  Cook it long enough for the spinach to be droopy and everything to be hot--I think I did another hour or so, but you could put it on high instead.

It came out good!  Again I think I skimped on the seasonings and I feel like it needs one more flavor... I'm not sure what.  I'm going to have to compare some other jambalaya recipes.  Also, next time I'll use chicken thighs instead of breasts since I think they'll dry out less in the crockpot.