JAMBALAYA

-12 ounces skinless, boneless chicken breasts cut into roughly 1-inch cubes
-1 lb. of shrimp
-1 lb. of smoked sausage, cut into 1/2-inch slices
-2 chopped bell peppers (any color, get crazy)
-2 chopped celery stalks
-1 chopped onion
-3 cloves of minced garlic
-1 can of whole tomatoes
-1 small can of tomato paste
-1 can of beef or chicken broth
-1/2 tsp. of basil
-1 tbsp. of your favorite hot sauce
-1 tbsp. cayenne powder
-1 tbsp. cajun seasoning
-1 tbsp. parsley
-1 tbsp. oregano
-1 tbsp. salt

Instructions:
Combine all ingredients except shrimp in your Crock-Pot® Slow Cooker. Cook on high for 4 hours or on low for 8 hours. Add shrimp and cook an additional 30 minutes. Serve over rice.

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