Jambalaya

Jambalaya

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We don't do Jambalaya very often, but when we do, this is our go-to. This IS Jambalaya, so it's spicy... adjust cayenne and pepper sauce to your tastes

INGREDIENTS:

1 can (14.5oz) diced tomatoes, undrained

1 can (14.5oz) chicken broth

1 can (6oz) tomato paste

2 medium green pepper, chopped

1 medium onion, chopped

1 celery rib, chopped

5 garlic cloves, minced

3 tsp. dried parsley flakes

1 1/2 tsp. dried oregano

1 1/4 tsp. salt

1/2 tsp. cayenne pepper

1/2 tsp. hot pepper sauce

1 lb. boneless skinless chicken breasts, cut into 1" cubes

1 lb. smoked sausage, halved and cut into 1/4" slices

1/2 lbs. uncooked medium shrimp, peeled and deveined (I used cooked, cause that's all I could find and it worked great)

DIRECTIONS:

1. In slow cooker, combine tomatoes, broth and paste.

2. Stir in green peppers, onion, celery, garlic and seasoning.

3. Stir in chicken, sausage and shrimp

4. Cover and cook on low for 4 hours or until chicken is tender. Serve with rice.

THIS IS GLUTEN FREE! (Unless your spices or broth have gluten in them, all the ingredients I use do not)

ENJOY!