Slow-Cooked Hearty Jambalaya

• 1 can (28 ounces) diced tomatoes, undrained
• 1 pound fully cooked andouille sausage links, cubed
• 1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 1 can (8 ounces) tomato sauce
• 1 cup diced onion
• 1 small sweet red pepper, diced
• 1 small green pepper, diced
• 1 cup chicken broth
• 1 celery rib with leaves, chopped
• 2 tablespoons tomato paste
• 2 teaspoons dried oregano
• 2 teaspoons Cajun seasoning
• 1-1/2 teaspoons minced garlic
• 2 bay leaves
• 1 teaspoon Louisiana-style hot sauce
• 1/2 teaspoon dried thyme
• 1 pound cooked medium shrimp, peeled and deveined
• Hot cooked rice

1. In a 5-qt. slow cooker, combine the first 16 ingredients. Cover and cook on low for 6-7 hours or until chicken is no longer pink. Stir in shrimp. Cover and cook 15 minutes longer or until heated through. Discard bay leaves. Serve with rice.

tomatoes, sausage links, chicken breasts, tomato sauce, onion, sweet red pepper, green pepper, chicken broth, celery, tomato paste, oregano, cajun seasoning, garlic, bay leaves, hot sauce, thyme, shrimp, rice

Taken from www.tasteofhome.com/recipes/slow-cooked-hearty-jambalaya/ (may not work)