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Slow-poke jambalaya

Yield: 6 servings

Ingredients:

• 1 Bell pepper chopped 1/8 ts Cayenne
• 1 Onion chopped 1/2 ts Salt
• 2 Med tomatoes chopped 4 oz Smoked sausage chopped
• 1 c Chopped celery 8 oz Chicken breast chopped
• 1 Clove garlic crushed 2 c Beef broth or bouillon
• 2 tb Minced parsley 1/2 lb Cooked shelled shrimp
• 2 ts Chopped thyme leaves 1 c Cooked rice
• 2 ts Oregano leaves

Instructions:

chopped Shell shrimp halve lengthwise. In slow cooker combine all ingred. except shrimp & rice. Cover & cook on low 9-10 hours. Turn slow cooker on high add cooked shrimp & cooked rice. Cover; cook on high 20-30 minutes. Source: "Crockery Favorites" by Mable Hoffman & The Hamilton Journal From Robbie Shelton's Database.

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