Ingredients
1 can (14-1/2 ounces) diced tomatoes, undrained1 can (14-1/2 ounces) beef or chicken broth1 can (6 ounces) tomato paste3 celery ribs, chopped2 medium green peppers, chopped1 medium onion, chopped5 garlic cloves, minced3 teaspoons dried parsley flakes2 teaspoons dried basil1-1/2 teaspoons dried oregano1-1/4 teaspoons salt1/2 teaspoon cayenne pepper1/2 teaspoon hot pepper sauce1 pound boneless skinless chicken breasts, cut into 1-inch cubes1 pound smoked sausage, halved and cut into 1/4-inch slices1/2 pound uncooked shrimp (31-40 per pound), peeled and deveinedHot cooked rice
Preparation
In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. Stir in the celery, green peppers, onion, garlic, seasonings and pepper sauce. Stir in chicken and sausage.
Cover and cook on low for 4-6 hours or until chicken is no longer pink. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice.
