Yummy Jambalaya

I got this recipe from the local hospitals newsletter. I have always made boxed versions of jambalaya, so gave this a shot. We loved this and I hope you do too. You can increase the heat as wanted but for us its perfect, with hot sauce on the table. I serve this with pinto beans, cornbread and fresh fruit. NOTE: This is more like a stew served over rice.

• Ready In: 8 hrs 20 mins
• Serves: 6

Ingredients

• 12  ounces boneless skinless chicken breasts
• 1  medium onion
• 4  garlic cloves
• 5  ounces tomato paste
• 14 1⁄2 ounces canned tomatoes
• 10  ounces water
• 1  teaspoon oregano
• 1⁄2 teaspoon  hot sauce
• 1  medium green pepper
• 3⁄4 cup  thinly sliced celery
• 1  beef bouillon cube
• 1 1⁄2 teaspoons dried basil
• 1  teaspoon dried parsley
• 1⁄3 lb small shrimp, peeled and deveined
• 3  cups long grain white rice, cooked

Directions

1. Cut the chicken into 1 inch pieces.
2. Slice the onion, green pepper and celery.
3. Crush the garlic and the canned tomatoes.
4. Add all ingredients except for the shrimp and rice into a crockpot.
5. Cover and cook on low for 8 hours.
6. Add shrimp to crockpot during last 15 to 30 minutes of cooking.
7. Serve over rice.