FORGOTTEN JAMBALAYA

By sarey

Ingredients

• 1 CAN (14-1/2 OZ) DICED TOMATOES, UNDRAINED
• 1 CAN (14-1/2 OZ) BEEF OR CHICKEN BROTH
• 1 CAN (6 OZ) TOMATO PASTE
• 2 MEDIUM GREEN PEPPERS, CHOPPED
• 1 MEDIUM ONION, CHOPPED
• 3 CELERY RIBS, CHOPPED
• 5 GARLIC CLOVES, MINCED
• 3 t DRIED PARSLEY FLAKES
• 2 t DRIED BASIL
• 1-1/2 t OREGANO
• 1-1/4 t SALT
• 1/2 t CAYENNE PEPPER
• 1/2 t HOT PEPPER SAUCE
• 1 # BONELESS SKINLESS CHICKEN BREASTS, CUT INTO 1 INCH CUBES
• 1 # KIELBASA, CUT INTO SLICES
• 1/2 # UNCOOKED MEDIUM SHRIMP, PEELED & DEVEINED
• HOT COOKED RICE

Preparation

Step 1

IN A 5 QT SLOW COOKER, COMBINE THE TOMATOES, BROTH, AND TOMATO PASTE. STIR IN THE GREEN PEPPERS, ONION, CELERY, GARLIC AND SEASONING. STIR IN CHICKEN AND SAUSAGE.

COVER AND COOK ON LOW FOR 4 HOURS OR UNTIL CHICKEN IS TENDER. STIR IN THE SHRIMP. COVER NAD COOK ANOTHER 15-30 MINUTES OR UNTIL SHRIMP TURN PINK

SERVE WITH RICE