Crock-Pot Shrimp Jambalaya
12 oz boneless skinless chicken breast, chopped 8 oz smoked ham diced
8 oz smoked link sausage, sliced 1 bell pepper, chopped 1 onion, chopped 2 stalks celery, chopped 4 cloves garlic, minced 1 can diced tomatoes 1 C chicken broth 1/3 C tomato paste 1 T parsley 1 1/2 t basil 1/2 t oregano 1 1/2 t hot sauce salt to taste 1 1/2 cayenne pepper 1 t black pepper 1 lb shrimp, 4 cups cooked rice.
Add all ingredients, except shrimp and rice to the crock-pot. Cook on low for 8 to 10 hours or on high for 3 to 4. Add shrimp during the last 30 minutes. Pour over the rice when ready to serve. Ham, green peppers, onion, celery and garlic can be purchased chopped, to save time. If you like your Jambalaya Hot add green chilies instead of bell peppers or increase the cayenne pepper and hot sauce. Great for large family get togethers!