1 can Rotel Original

1 jalapeño, minced, (seeds optional)

1 generous sprinkling of Canadian Steak Seasoning from www.spiceplace.com  
2 cups chopped or sliced, fully cooked smoked sausage (whole pkg. of link) or Andouillé sausage
1 tablespoon parsley flakes
½ teaspoon dried thyme leaves
½ teaspoon salt
¼ teaspoon pepper
⅓ to ½ bottle Louisiana hot  red pepper sauce
¾ pound ( 1 bag medium shrimp from Sam's Club) uncooked peeled deveined medium shrimp without tails, thawed if frozen.  After thawing rinse shrimp thoroughly.

Directions:

1. 1 medium bag of  hot cooked rice, for serving.  (We have used brown rice at our shows and the other vendors have liked it and it's a little healthier than white rice).
2. Mix all ingredients except shrimp and rice in 4 quart slo cooker.
3. Cover and cook on low heat (1.5) setting 7 to 8 hours (or high heat setting 3 to 4 hours) or until vegetables are tender.
4. Stir in shrimp 1 hour before it is to be done.  Cover and cook on low heat setting about 1 hour or until shrimp are pink and firm.
5. While the Jambalaya is cooking prepare rice early.  As the Jambalaya cooks you will probably need to pour off excess juices.  Pour the excess juice over the prepared rice and cover.
6. Serve Jambalaya over rice.
7. Until you have made this recipe at least once do not cook unattended.