Shrimp Jambalaya

Source: Jan Taylor

12 ounces boneless skinless chicken breasts
8 ounces smoked sausage of your choice
8 ounces smoked ham, diced
1 green pepper, finely chopped
1 medium onion, chopped
2 stalks celery, finely sliced
4 cloves garlic, minced
1 (14 1/2 ounce) can whole tomatoes
1/3 cup tomato paste
1 cup chicken broth
1 tablespoon dried parsley
1 1/2 teaspoons dried basil leaves
1/2 teaspoon dried oregano
1 1/2 teaspoons dried cayenne pepper
1 teaspoon black pepper
Salt to taste
1 pound fresh shrimp, shelled and cleaned
4 cups cooked rice

Cut the chicken into bite-size pieces. Add all remaining ingredients, except the shrimp and rice to the crockpot slow cooker. Cover; cook on LOW 8 to 10 hours or on HIGH for 3-4 hours.

Add the shrimp during the last 30 minutes of cooking. Pour the shrimp jambalaya over the rice when ready to serve.

Makes 6 servings.