Jambalaya

Recommended Hamilton Beach® Product:  Slow Cooker - 6 or 7 Quart Size

• 1 1⁄2 pounds (675 g) boneless, skinless chicken breast, cut into 1-inch (2.5 cm) cubes
• 1 pound (450 g) sausage, cooked
• 2 (28-ounce/795 g) cans tomatoes, crushed
• 1 cup (250 ml) onion, chopped
• 1 cup (250 ml) green pepper, chopped
• 1 cup (250 ml) chicken broth
• 1⁄2 cup (125 ml) white wine
• 2 teaspoons (10 ml) oregano
• 2 teaspoons (10 ml) parsley
• 1 teaspoon (5 ml) salt
• 2 teaspoons (10 ml) seasoning
• 1 1⁄2 pounds (675 g) shrimp, cooked
• 2 cups (500 ml) quick cooking rice

1. Combine all ingredients in the slow cooker except shrimp and rice. Stir well.
2. Cover and cookon LOW for 8 hours HIGH for 5 hours.
3. Stir in rice and shrimp.
4. Cover and cook for an additional 15 minutes.