Easy Crock Pot Jambalaya

• 2 medium onions, coarsely chopped
• 2 stalks celery, sliced
• 1/2 green pepper, seeded and diced
• 1/2 red pepper, seeded and diced
• 1 (14 ounce) can whole tomatoes
• 1/4 cup tomato paste
• 3 garlic cloves, minced
• 1 teaspoon dried parsley
• 1/2 teaspoon dried thyme
• 2 tablespoons olive oil
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon soy sauce
• 1/8 teaspoon cayenne pepper
• 1 tablespoon chicken bouillon granules or 1 tablespoon beef bouillon granules
• 1 cup rice (uncooked)
• 2 cups sausage, diced
• 1 lb shrimp, shelled and cleaned (you can use fresh or frozen, but I highly recommend fresh)

1. Mix all ingredients but sausage and shrimp in the crockpot.
2. Cover and cook on low 7-9 hours.
3. About halfway though cooking, add the sausage.
4. About an hour before serving, turn to high and stir in uncooked (but thawed) shrimp. Cover and cook until shrimp are pink.

onions, stalks celery, green pepper, red pepper, tomatoes, tomato paste, garlic, parsley, thyme, olive oil, worcestershire sauce, soy sauce, cayenne pepper, chicken bouillon granules, rice, sausage, shrimp

Taken from www.food.com/recipe/easy-crock-pot-jambalaya-118318 (may not work)