Low Carb Andouille Tomato Jambalaya - Slow Cooker

3 lbs Andouille sausage, coarse chopped
2 green bell peppers, diced
1 large onion, diced
4 stalks celery, diced
2 garlic cloves, minced
2 cans (15 oz size) diced tomatoes (do not drain)
1 can (28 oz) crushed tomatoes
1 tsp dried thyme
1 tsp cumin
1 tsp cayenne pepper
1 tsp oregano
kosher salt and black pepper to taste
dash hot sauce, optional

Put all ingredients in slow cooker, stir to combine.

Set your slow cooker to LOW heat, cover, and cook for 6 to 8 hours.

Serve in big bowls with low-carb bread or crackers.

If you have shrimp or other seafood, you may add it during the last 15 to 20 minutes of cooking time, depending on the type and size of the seafood.

Will serve 4 to 6.