Easy Crock Pot Jambalaya

This is my own modified version of the jambalaya recipe at crockpot.com. The ingredient list is long, but it's simple. I have always used instant/minute rice, and it has always cooked just fine. Some reviewers have needed more liquid, perhaps it varies by what type of rice is used.

• Ready In: 8 hrs 15 mins
• Serves: 8

Ingredients

• 2  medium onions, coarsely chopped
• 2  stalks celery, sliced
• 1⁄2 green pepper, seeded and diced
• 1⁄2  red pepper, seeded and diced
• 1 (14 ounce) can whole tomatoes
• 1⁄4 cup tomato paste
• 3  garlic cloves, minced
• 1  teaspoon dried parsley
• 1⁄2 teaspoon dried thyme
• 2  tablespoons olive oil
• 1⁄2 teaspoon Worcestershire sauce
• 1⁄2 teaspoon soy sauce
• 1⁄8 teaspoon cayenne pepper
• 1  tablespoon chicken bouillon granules or 1  tablespoon beef bouillon granules
• 1  cup rice (uncooked)
• 2  cups sausage, diced
• 1  lb shrimp, shelled and cleaned (you can use fresh or frozen, but I highly recommend fresh)

Directions

1. Mix all ingredients but sausage and shrimp in the crockpot.
2. Cover and cook on low 7-9 hours.
3. About halfway though cooking, add the sausage.
4. About an hour before serving, turn to high and stir in uncooked (but thawed) shrimp. Cover and cook until shrimp are pink.