In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.
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|Serving Size: 1 Serving (629g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 148 (23%)|
|Amt Per Serving||% DV|
|Total Fat 16.4g||22 %|
|Saturated Fat 5.3g||27 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 51.1mg||16 %|
|Sodium 837.2mg||29 %|
|Potassium 833.1mg||22 %|
|Total Carbohydrate 102.8g||30 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 95.8g|
|Protein 23.1g||33 %|
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Calories per serving: 657
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