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Hearty Jambalaya

1 can (28 ounces) diced tomatoes, undrained
1 pound fully cooked andouille sausage links, cubed
1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 can (8 ounces) tomato sauce
1 cup diced onion
1 small sweet red pepper, diced
1 small green pepper, diced
1 cup chicken broth
1 celery rib with leaves, chopped
2 tablespoons tomato paste
2 teaspoons dried oregano
2 teaspoons Cajun seasoning
1-1/2 teaspoons minced garlic

Printed from tasteofhome.com Sep 6, 2008

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Hearty Jambalaya cont.

2 bay leaves
1 teaspoon Louisiana-style hot sauce
1/2 teaspoon dried thyme
1 pound cooked medium shrimp, peeled and deveined
Hot cooked rice

In a 5-qt. slow cooker, combine the first 16 ingredients. Cover and
cook on low for 6-7 hours or until chicken juices run clear. Stir
in shrimp. Cover and cook 15 minutes longer or until heated through.
Discard bay leaves. Serve with rice.

Yield: 8 servings.