Jambalaya

12 oz. boneless, skinless chicken breast, cut into 1" pieces {I used can chicken}
2 green peppers, chopped
1 medium onion, chopped
2 stalks celery, sliced
4 cloves garlic, minced
1 14.5 oz. can whole tomatoes
1/3 cup tomato paste
3 cups cooked rice
1 can beef broth (14.5 oz)
1 tbsp. dried parsley
1 1/2 tsp. dried basil leaves
1/2 tsp. dried oregano leaves
1 tsp. Tabasco sauce
1 tsp. cayenne pepper
1/2 tsp. salt
1 lb. shelled shrimp OR 1/2 lb. sliced, polish sausage (*the shrimp is the healthier option)


directions:

add all ingredients except shrimp or sausage, and rice, to crockpot. cover; cook on low 8-10 hours (or high 3-4 hours). add shrimp or sausage the last 15-30 minutes of cooking. stir in rice when ready to serve.

yields 6 servings.