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Chicken Jambalaya
12 oz. boneless skinless chicken breasts
1 1/2 C. green peppers, chopped
1 medium onion, chopped
2 stalks celery, sliced
4 cloves garlic, minced
1 14 oz. can whole tomatoes
1/3 C. tomato paste
1 can beef broth
1 Tbs. parsley
1 1/2 tsp. basil
1/2 tsp. oregano
1 tsp. Tabasco sauce
1/2 tsp. cayenne pepper
1/2 tsp. salt
1 lb. shelled shrimp
3 C. cooked rice
Directions
Cut chicken into 1 inch pieces. Put all ingredients (except shrimp and
rice) in crockpot. Cover; cook on low for 8 hours. Add
shrimp the last 20
minutes of cooking. Stir in rice before serving.
   
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