Slow Cooker Jambalaya

This recipe originally called for shrimp, but my husband can’t eat shrimp, so I don’t add them. It’s absolutely delicious without them (much as I love them), with just the right amount of heat. If you’re lucky you’ll have leftovers. If you have teen-aged boys, you won’t.

1 can (14.5 ounces) diced tomatoes, undrained

1 can (14.5 ounces) chicken broth

1 can (6 ounces) tomato paste

3 celery ribs, chopped

2 medium green peppers, chopped

1 medium onion, chopped

5 garlic cloves, minced

3 teaspoons dried parsley flakes

2 teaspoons dried basil

1.5 teaspoons dried oregano

1.25 teaspoon salt

½ teaspoon cayenne pepper

½ teaspoon hot pepper sauce

1 pound chicken breasts, cut into 1-inch cubes (cooked or raw)

1 pound smoked sausage, cut into ¼-inch slices

Optional: ½ pound uncooked medium shrimp, peeled and de-veined

Hot cooked rice

In a five-quart slow cooker, combine the first three ingredients. Stir in the remaining ingredients, except the shrimp, and cook on low for 4-6 hours, or until the chicken is no longer pink.

Optional: Stir in shrimp. Cover and cook 5 minutes longer or until the shrimp turn pink.

Serve with rice. (I usually make 6-8 cups).

Missing the chicken broth and chicken. Got distracted during the process by grocery shopping phone consult with son.