Forgotten Jambalaya
"During chilly months, I fix this jambalaya recipe at least once a month. It’s so easy…just chop the vegetables, dump everything in the slow cooker and forget it! Even my sons, who are picky about spicy things, like this dish. —Cindi Coss, Coppell, Texas..."
INGREDIENTS
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 can (14-1/2 ounces) beef or chicken broth
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1 can (6 ounces) tomato paste
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3 celery ribs, chopped
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2 medium green peppers, chopped
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1 medium onion, chopped
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5 garlic cloves, minced
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3 teaspoons dried parsley flakes
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2 teaspoons dried basil
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1-1/2 teaspoons dried oregano
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1-1/4 teaspoons salt
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1/2 teaspoon cayenne pepper
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1/2 teaspoon hot pepper sauce
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1 pound boneless skinless chicken breasts, cut into 1-inch cubes
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1 pound Johnsonville® Fully Cooked Smoked Sausage Rope, halved and cut into 1/4-inch slices
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1/2 pound uncooked medium shrimp, peeled and deveined
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Hot cooked rice
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