Cajun Crock Pot

Anyone who knows anything about me knows that I love jambalaya. I found this recipe on the web (at Taste of Home) and since it continues with my current slow cooker theme, I thought I would share it with you. I made a couple of changes to make it more to my liking but feel free to adapt it to suit your tastes.

On a side note, when I was growing up, my mom and step-dad used to watch Justin Wilson's Louisiana Cooking all the time. I used to watch it with them and that actually helped fuel my desire to cook. Well, it seems whenever I make any recipe that is creole or Cajun in nature, I find myself imitating Justin's accent and mannerisms. I know, its weird but the food is sooooo gooooood, I dooooo deeeeee-clare!!!

Forgotten Jambalaya

Ingredients
1 can (14-1/2 ounces) diced tomatoes, undrained (for added heat, add 1 can of Ro-tel Tomatoes)
1 can (14-1/2 ounces) beef or Progresso ® 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
1/2 teaspoon hot pepper sauce
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 pound andouille sausage, halved and cut into 1/4-inch slices
1/2 pound uncooked medium shrimp, peeled and deveined
Hot cooked rice

Directions

In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. Stir in the green peppers, onion, celery, garlic and seasonings. Stir in chicken and sausage.

Cover and cook on low for 4 hours or until chicken is tender. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice.