Forgotten Jambalaya

Ingredients

• 1 can (14-1/2 ôunces) diced tômatôes, undrained
• 1 can (14-1/2 ôunces) beef ôr chicken brôth
• 1 can (6 ôunces) tômatô paste
• 3 celery ribs, chôpped
• 2 medium green peppers, chôpped
• 1 medium ôniôn, chôpped
• 5 garlic clôves, minced
• 3 teaspôôns dried parsley flakes
• 2 teaspôôns dried basil
• 1-1/2 teaspôôns dried ôreganô
• 1-1/4 teaspôôns salt
• 1/2 teaspôôn cayenne pepper
• 1/2 teaspôôn hôt pepper sauce
• 1 pôund bôneless skinless chicken breasts, cut intô 1-inch cubes
• 1 pôund Jôhnsônville® Fully Côôked Smôked Sausage Rôpe, halved and cut intô 1/4-inch slices
• 1/2 pôund uncôôked medium shrimp, peeled and deveined
• Hôt côôked rice

Directiôns

1. In a 5-qt. slôw côôker, cômbine the tômatôes, brôth and tômatô paste. Stir in the celery, green peppers, ôniôn, garlic and seasônings. Stir in chicken and sausage.
2. Côver and côôk ôn lôw fôr 4-6 hôurs ôr until chicken is nô lônger pink. Stir in shrimp. Côver and côôk 15-30 minutes lônger ôr until shrimp turn pink. Serve with rice. Freeze ôptiôn: Place individual pôrtiôns ôf côôled stew in freezer côntainers and freeze. Tô use, partially thaw in refrigeratôr ôvernight. Heat thrôugh in a saucepan, stirring ôccasiônally and adding a little water if necessary.

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