Slow Cooker Jambalaya ( Altered and blended)

Servings 4 -6 servings
Ingredients
 1 can diced tomatoes 28 ounces
 1 ½ cups chicken broth
 1 (8-ounce) can tomato paste
 2 teaspoons dried basil or 2 tablespoon fresh basil
 1 1/2 teaspoons dried oregano
 1/2 teaspoon Tony Chachere's Creole Seasoning
 1/2 teaspoon Tabasco sauce
 1/2 teaspoon dried thyme
 1/2 Tbsp smoked paprika
 1/2 teaspoon Worcestershire sauce
 1/4 teaspoon cayenne pepper
 1/4 teaspoon black pepper
 1 medium onion, chopped
 1 green bell pepper, seeded and chopped
 1 red bell pepper, seeded and chopped
 1 yellow bell pepper, seeded and chopped
 2 celery ribs, chopped
 4 cloves garlic, minced
 1 pound Andouille sausage or use kielbasa, cut into slices
 2 chicken breasts, cut into 1-inch pieces
 1 pound shrimp, peeled and deveined
 2 cup uncooked white rice
 1 tablespoon chopped fresh parsley

Instructions
1. Combine 1st 12 ingredients in a 6-quart slow cookerand stir to combine.
2. Add onion, peppers, celery, garlic, sausage, and chicken. Stir to combine.

3. Cover crock pot and cook on LOW 4 to 5 hours.

4. Set a larger strainer/sieve over a large bowl and pour about 75% of liquid in the
crock pot through strainer. You should have about 3 cups to cook the rice in. Add
water to get 3 cups if necessary.
5. Return all solids to crock pot. Stir in parsley and shrimp. Cover crock pot and cook
on LOW 30 minutes.
6. Meanwhile, bring the 3 cups of liquid to a boil. Stir in rice and cook according to
package directions.
7. Add cooked rice to slow cooker and mix in. Serve.