Jambalaya

  • 15 oz. diced tomatoes, undrained
  • 15 oz. beef or chicken broth
  • 1 can (6 ounces) tomato paste
  • 2 medium green peppers, chopped
  • 1 medium onion, chopped
  • 3 celery ribs, chopped
  • 5 garlic cloves, minced
  • 3 teaspoons dried parsley flakes
  • 2 teaspoons dried basil
  • 1-1/2 teaspoons dried oregano
  • 1-1/4 teaspoons salt
  • 1/2 teaspoon cayenne pepper
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 pound smoked sausage, halved and cut into 1/4-inch slices (I have also used bulk sausage, browned and crumbled)
  • 1/2 pound uncooked medium shrimp, peeled and deveined (optional)

Place all ingredients in a 5 qt. slow cooker.  Cook on low, 4 – 6 hours, until chicken is cooked through.  Stir in shrimp and cook until shrimp are no longer pink (will be translucent).

Can be served over rice, or in my new favorite. . . a bread bowl!

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