Crock Pot Chicken Jambalaya with Louisiana Spinach Rice

Ingredients:
6 Boneless, skinless chicken breasts, cut into 1 inch cubes
1/2 lb kielbasa, sliced
1 can tomatoes, Undrained (i used two, one of them drained)
1/2 bell pepper, chopped
1/2 cup of chicken broth
1 teaspoon oregano
1 teaspoon of Cajun seasoning (not everyone has this on hand ill include a recipe for this mixture below)
1/4 teaspoon cayenne pepper
1 onion, chopped
1 stalk of celery, chopped

Put everything in a crock pot and turn on low for 7 hours.
WAH-LAH and its done!

We served this with a Louisiana Spinach Rice.
Ingredients:
One 7oz. box of Konriko Wild Pecan Rice (we used white rice and it taste fantastic)
1/4 cup butter or margarine
1/3 cup of chopped onion
one 10 oz package of frozen spinach, thawed and drained (I used fresh and sauteed ahead of time)
1/2 tsp of nutmeg
4-6 slices of bacon, cooked and crumbled
1/2 teaspoon of salt
1/4 teaspoon of pepper

Cook rice according to package directions. Melt butter in large skillet add onion and saute until tender add spinach and nutmeg and saute 2 minutes longer. Add spinach mixture and remaining ingredients to cooked rice and heat through. Serve.
(6-8 servings)

Cajun Seasoning Recipe:
Depending on how much you want to make as an end result you can vary your measurements. I put my extra into a small tupperware container and saved it for future uses.
Garlic Powder
Onion Powder
Cayenne Pepper (use small amount unless you like ALOT of heat)
Chilli Powder (use small amount)
Table salt
Thyme
Sweet basil ( I just used dried basil seasoning)
Bay Leaf

Blend all ingredients to a fine powder. (make sure bay leaf is blended well)