Jambalaya for the Crock Pot

Now this is a Louisiana kind of dish for sure....a combination of shrimp, sausage and rice with the perfect blend of herbs and vegetables to kick up the flavor who could say no to this with a little sweet cornbread on the side! I haven't tried making this dish yet...but it's definitely on the list. I'm not a chicken breast lover so I would use wingettes instead and if you're in Alabama you know the best sausage to use for everything is conecuh sausage..mouth watering.

Ingredients:

12 ounces boneless skinless chicken breasts
1 1/2 cups green peppers, chopped
1 medium onion, chopped
2 celery ribs, sliced
4 garlic cloves, minced
1 (14 ounce) can whole tomatoes
1/3 cup tomato paste
1 (10 1/2 ounce) can beef broth
1 tablespoon parsley
1 1/2 teaspoons basil
1/2 teaspoon oregano
1 teaspoon Tabasco sauce
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 lb shrimp, shelled
3 cups cooked rice

Directions:

1. 1
   Cut chicken into 1 inch pieces.
2. 2
   Put all ingredients (EXCEPT shrimp and rice) in crock pot.
3. 3
   Cover; cook on low for 8 hours.
4. 4
   Add shrimp the last 20 minutes of cooking.
5. 5
   Stir in rice before serving.

Servings:6

Total Time: 8 hrs 10 mins

Prep Time: 10 mins

Cook Time: 8 hrs