Recipe: Jambalaya (crock pot)

JAMBALAYA

12 oz. skinless, boneless chicken breasts
1 (14 1/2-oz.) can whole tomatoes
1 can beef broth
2 green bell peppers, seeded and chopped
1 medium onion, chopped
2 stalks celery, sliced
1/3 cup tomato paste
4 cloves garlic, minced
1 tablespoon dried parsley
1 1/2 teaspoons dried basil leaves
1 teaspoon cayenne pepper
1 teaspoon Tabasco sauce
1/2 teaspoon salt
1/2 teaspoon dried oregano leaves
1 lb. shrimp, shelled and deveined
3 cups cooked rice

Cut chicken in to 1-inch pieces. Add all ingredients except shrimp and rice to stoneware.

Cover and cook on LOW 8 hours (HIGH 4 hours).

Add shrimp during last 15 to 30 minutes of cooking.

Stir in rice when ready to serve.

Source: Rival