Hearty Jambalaya

I just put this in the crock pot! From Taste of Home:


* 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
* 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 is no longer pink. Stir in shrimp. Cover and cook 15 minutes longer or until heated through. Discard bay leaves. Serve with rice. Yield: 8 servings.


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