Jambalaya

• 1 cup Celery, Sliced Thin
• 1 cup Onion, Chopped
• 1 can (14.5 Os. Size) Diced Tomatoes, Undrained
• 1/2 cups Yellow Sweet Pepper, Chopped
• 1/2 cups Red Sweet Pepper, Chopped
• 1/4 cups Green Pepper, Chopped
• 2 cups Chicken Broth
• 1 can (6 Oz. Size) Tomato Paste
• 2 cloves Garlic, Minced
• 1/2 teaspoons Salt
• 1/4 teaspoons Ground White Pepper
• 1/4 teaspoons Garlic Powder
• 1/4 teaspoons Paprika
• 1/4 teaspoons Ground Black Pepper
• 1/2 teaspoons Cayenne Pepper
• 2 Tablespoons Parsley
• 1 pound Chicken Breasts, Boneless And Skinless Cut Into 1/2 Inch Pieces
• 1-1/2 cup Instant Brown Rice
• 1-1/2 cup Shrimp, Cooked, Peeled And Deveined

1. In the slow cooker stir together celery, onions, undrained tomatoes, peppers, broth, tomato paste, garlic and all the seasonings.
2. Stir in chicken. Cover and cook on high for 2 1/2 hours.
3. Stir in uncooked instant rice and cook approximately 30-45 minutes until rice has absorbed almost all the liquid.
4. Add shrimp and warm through on low for 15 minutes.
5. Serves 8.

celery, onion, tomatoes, yellow sweet pepper, red sweet pepper, ubc, chicken broth, tomato paste, garlic, salt, ubc, ubc, ubc, ubc, cayenne pepper, parsley, chicken breasts, brown rice, shrimp

Taken from tastykitchen.com/recipes/soups/jambalaya-9/ (may not work)