Slow-Cooked Jambalaya

• 1 pound smoked kielbasa or Polish sausage, sliced
• 1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 1 can (14-1/2 ounces) beef broth
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 2 celery ribs, chopped
• 1/3 cup tomato paste
• 4 garlic cloves, minced
• 1 tablespoon dried parsley flakes
• 1-1/2 teaspoons dried basil
• 1 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1 pound cooked medium shrimp, peeled and deveined
• 2 cups cooked rice

1. In a 4-qt. slow cooker, combine the first 12 ingredients. Cover and cook on low for 6-7 hours or until chicken is no longer pink.
2. Stir in shrimp and rice. Cover and cook 15 minutes longer or until heated through.

kielbasa, chicken breasts, beef broth, tomatoes, celery, tomato paste, garlic, parsley flakes, basil, cayenne pepper, salt, oregano, shrimp, rice

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