Crockpot Jambalaya

2 to 3 lb. chicken, cut up
1 to 1 1/2 lb smoked sausage, cut in bite-size pieces
2 (1 lb.) cans of tomatoes (I use 1 qt. tomatoes or juice)
1 medium onion, chopped
2 cloves garlic, chopped
1 bunch shallots, chopped (green onions)
1 bell pepper, chopped
1 t. salt
pepper and red pepper, to taste (or 1 chili pepper, chopped)
2 c. water

Place all ingredients into crockpot. Set on low for 8-9 hours or high for 5 hours. Stir well and serve over rice with crusty French bread. Serves 6-8.

I use a mixture of meats, not just chicken - beef, squirrel, venison, a handful of shrimp - enough to equal 2-3 cups of meat. The sausage should not be omitted though. I freeze the liquor from fresh oysters to add as part of the water amounts to give it a more Cajun seafood boost. If serving different levels of spicey hot preferences, start mild and serve with Tabasco on the side.