Slow Poke Jambalaya-Crock Pot

• 1 bell pepper, chopped
• 1 onion, chopped
• 1 can diced tomato
• 1 cup chopped celery
• 1 clove garlic, crushed
• 2 tablespoons minced parsley
• 2 teaspoons chopped thyme leaves
• 2 teaspoons oregano leaves, chopped
• 18 teaspoon cayenne
• 12 teaspoon salt
• 4 ounces smoked sausage, sliced
• 1 lb chicken breast, sliced
• 2 cups beef broth or 2 cups beef bouillon
• 1 cup clam broth
• 12 lb cooked shelled shrimp
• 1 dozen clam, cleaned
• 1 dozen mussels, cleaned
• 1 cup cooked rice
• 1 cup peas

1. Shell shrimp, halve lengthwise.
2. In slow cooker,combine all ingred.
3. except shrimp, clams and mussels, rice& peas.
4. Cover& cook on low 9-10 hours.
5. Turn slow cooker on high, add cooked shrimp, clams, mussels, cooked rice,and peas.
6. Cover; cook on high 20-30 minutes.

bell pepper, onion, tomato, celery, clove garlic, parsley, thyme, oregano, cayenne, salt, sausage, chicken breast, beef broth, clam broth, shrimp, clam, mussels, rice, peas

Taken from www.food.com/recipe/slow-poke-jambalaya-crock-pot-55055 (may not work)