Crock-Pot Jambalaya-Pastalaya

• 12 ounces boneless skinless chicken breasts, cut in 1 inch cubes
• 1 lb smoked sausage
• 2 green bell peppers, chopped
• 1 onion, chopped
• 2 celery ribs, chopped
• 3 garlic cloves, minced
• 14 ounces whole tomatoes, blended
• 1/3 cup tomato paste
• 14 ounces beef broth
• 1 tablespoon dried parsley
• 1 1/2 teaspoons dried basil
• 1/2 tablespoon oregano
• 1 tablespoon Tabasco sauce
• 1/2 tablespoon salt
• 1 lb shrimp (optional)
• 1 lb pasta or 3 -4 cups cooked rice

1. In a crock-pot add all together except, bell pepper and shrimp.
2. Cook on high for 4 hours.
3. Add shrimp and bell pepper and cook an additional 30 minutes.
4. Serve over rice or combine with enough rice to the desired consistency. Instead of rice, prepare pasta and serve over it for Pastalaya.

chicken breasts, sausage, green bell peppers, onion, celery, garlic, tomatoes, tomato paste, beef broth, parsley, basil, oregano, tabasco sauce, salt, shrimp, pasta

Taken from www.food.com/recipe/crock-pot-jambalaya-pastalaya-373679 (may not work)