Slow Cooker Jambalaya

Name: Slow Cooker Jambalaya
Yield: 4
Ingredients: 1 (14.5-ounce) can diced tomatoes; 1 (14.5-ounce) can beef broth; 1 (8-ounce) can tomato paste; 2 bay leaves; 2 teaspoons dried basil; 1 1/2 teaspoons dried oregano; 1/2 teaspoon Tony Chachere's Creole Seasoning; 1/2 teaspoon Tabasco sauce; 1/2 teaspoon salt; 1/2 teaspoon Worcestershire sauce; 1/4 teaspoon cayenne pepper; 1/4 teaspoon black pepper; 1 medium onion, chopped; 1 green bell pepper, seeded and chopped; 2 celery ribs, chopped; 4 cloves garlic, minced; 1 pound Andouille sausage, cut into slices (or use kielbasa); 2 chicken breasts, cut into 1-inch pieces; 1/2 pound shrimp, peeled and deveined; 1 1/2 cup white rice; 1 tablespoon chopped fresh parsley

Slow Cooker Jambalaya was pinched from <a href="http://spicysouthernkitchen.com/slow-cooker-jambalaya/" target="_blank">spicysouthernkitchen.com.</a>

INGREDIENTS

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1 (14.5-ounce) can diced tomatoes

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1 (14.5-ounce) can beef broth

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1 (8-ounce) can tomato paste

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2 bay leaves

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2 teaspoons dried basil

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1 1/2 teaspoons dried oregano

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1/2 teaspoon Tony Chachere's Creole Seasoning

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1/2 teaspoon Tabasco sauce

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1/2 teaspoon salt

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1/2 teaspoon Worcestershire sauce

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1/4 teaspoon cayenne pepper

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1/4 teaspoon black pepper

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1 medium onion, chopped

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1 green bell pepper, seeded and chopped

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2 celery ribs, chopped

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4 cloves garlic, minced

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1 pound Andouille sausage, cut into slices (or use kielbasa)

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2 chicken breasts, cut into 1-inch pieces

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1/2 pound shrimp, peeled and deveined

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1 1/2 cup white rice

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1 tablespoon chopped fresh parsley

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