Crock Pot Jambalaya

• This sounds super yummy! Chicken, rice, shrimp and a whole lot of veggies and herbs. I have not had jambalaya in a long long time. I think maybe since Trinidad, so this should be fun! I also really like the idea of cooking the rice first and simply adding it to the recipe right before I serve it.

  Come back later for the result of this recipe.

  
  

  Ingredients:

• 12 ounces boneless skinless chicken breasts
• 1 ½ cups green peppers , chopped
• 1 medium onion , chopped
• 2 celery ribs , sliced
• 4 garlic cloves , minced
• 1 (14 ounce) can whole tomatoes (I used diced)
• ¹⁄₃; cup tomato paste
• 1 (10 ½ ounce) can beef broth
• 1 tablespoon parsley
• 1 ½ teaspoons basil
• ½ teaspoon oregano
• 1 teaspoon Tabasco sauce
• ½ teaspoon cayenne pepper
• ½ 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.