Crockpot Jambalaya

From the kitchen of Martin James – Copenhagen, Denmark

1 bell pepper, chopped
1 onion, chopped
2 medium tomatoes, chopped
1 cup chopped celery
1 clove garlic, crushed
2 tablespoons minced parsley
2 teaspoons chopped thyme leaves
2 teaspoons oregano leaves, chopped
1/8 teaspoon cayenne
1/2 teaspoon salt
4 ounces smoked sausage, chopped
8 ounces chicken breast, chopped
2 cups beef broth or bouillon
1/2 pound cooked shelled shrimp
1 cup cooked rice

Shell shrimp, halve lengthwise. In crock pot, combine all ingredients except shrimp and rice. Cover and cook on LOW 9 to 10 hours.

Turn crock pot on HIGH. Add cooked shrimp and cooked rice. Cover; cook on HIGH 20-30 minutes.