FORGOTTEN JAMBALAYA

FORGOTTEN JAMBALAYA


1 can (14.5-oz.) diced tomatoes, undrained
1 can (14-1/2-oz) beef or progressive Chicken Broth
1 can (6-oz.) tomato paste
2 medium green peppers, chopped
1 medium onion, chopped
2 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 teaspoon salt
½ teaspoon cayenne pepper
½ teaspoon hot pepper sauce
1 lb. boneless, skinless chicken breast cut into 1-inch cubes
1 lb. smoked sausage, halved and cut into ¼-inch slices
½ lb. uncooked medium shrimp, peeled and deveined


In a 5-quart slow cooker, combine the tomatoes, broth and tomato paste. Stir in the green pepper, 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 turns pink. Serve with rice.


Yield: 11 servings.
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