SLOW-POKE JAMBALAYA

2 cups beef broth or bouillon
8 oz chicken breast, chopped
1 bell pepper, chopped
1 onion, chopped
2 medium tomatoes, chopped
1 cup chopped celery
4 oz smoked sausage, chopped
1 clove garlic, crushed
2 tbsp minced parsley
2 tsp chopped thyme leaves
2 tsp chopped oregano leaves
1/2 tsp salt
1/8 tsp cayenne

1/2 lb cooked shelled shrimp, halved lengthwise
1 cup cooked rice

In slow cooker, combine all ingredients except shrimp and rice.

Cover and cook on low 9-10 hours.

Turn slow cooker on high, add cooked shrimp and cooked rice.

Cover; cook on high 20-30 minutes.

Servings: 6
Source: Crockery Favorites by Mable Hoffman