Jambalaya

• 3 cups chicken stock
• 1 tablespoon creole seasoning
• 1 large green pepper, diced (about 1 1/2 cups)
• 1 large onion, diced (about 1 cup)
• 2 garlic cloves, minced
• 12 teaspoon ground black pepper
• 2 stalks celery, diced (about 1 cup)
• 1 (14 1/2 ounce) can diced tomatoes (about 14 1/2 ounces)
• 1 lb kielbasa, diced (about 3 cups)
• 34 lb chicken thigh, skinless, boneless cut into cubes
• 1 cup long-grain white rice
• 12 lb medium shrimp, shelled and deveined

1. Stir the stock, Creole seasoning, green pepper, onion, garlic, black pepper, celery, tomatoes, kielbasa, chicken and rice in a 5- to 6-quart slow cooker.
2. Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through.
3. Add the shrimp to the cooker.
4. Cover and cook for 10 minutes or until the shrimp are cooked through.
5. *Or on HIGH for 4 to 5 hours.

chicken stock, creole seasoning, green pepper, onion, garlic, ground black pepper, stalks celery, tomatoes, kielbasa, chicken thigh, longgrain white rice, shrimp

Taken from www.food.com/recipe/jambalaya-386091 (may not work)