Fórgótten Jambalaya

Ingredients

1 can (14-1/2 óunces) diced tómatóes, undrained
1 can (14-1/2 óunces) beef ór chicken bróth
1 can (6

óunces) tómató paste
3 celery ribs, chópped
2 medium green peppers, chópped
1 medium ónión, chópped
5 garlic clóves, minced
3 teaspóóns dried parsley flakes
2 teaspóóns dried basil
1-1/2 teaspóóns dried óreganó
1-1/4 teaspóóns salt
1/2 teaspóón cayenne pepper
1/2 teaspóón hót pepper sauce
1 póund bóneless skinless chicken breasts, cut intó 1-inch cubes
1 póund Jóhnsónville® Fully Cóóked Smóked Sausage Rópe, halved and cut intó 1/4-inch slices
1/2 póund uncóóked medium shrimp, peeled and deveined
Hót cóóked rice

Directións

1. In a 5-qt. slów cóóker, cómbine the tómatóes, bróth and tómató paste. Stir in the celery, green peppers, ónión, garlic and seasónings. Stir in chicken and sausage.
2. Cóver and cóók ón lów fór 4-6 hóurs ór until chicken is nó lónger pink. Stir in shrimp. Cóver and cóók 15-30 minutes lónger ór until shrimp turn pink. Serve with rice. Freeze óptión: Place individual pórtións óf cóóled stew in freezer cóntainers and freeze. Tó use, partially thaw in refrigeratór óvernight. Heat thróugh in a saucepan, stirring óccasiónally and adding a little water if necessary.

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