Summertime Jambalaya

-12 ounces skinless, boneless chicken breasts cut into roughly 1-inch cubes
-1 lb. of shrimp
-1 lb. of smoked sausage, cut into 1/2-inch slices
-2 chopped bell peppers (any color, get crazy)
-2 chopped celery stalks
-1 chopped onion
-3 cloves of minced garlic
-1 can of whole tomatoes
-1 small can of tomato paste
-1 can of beef or chicken broth
-1/2 tsp. of basil
-1 tbsp. of your favorite hot sauce
-1 tbsp. cayenne powder
-1 tbsp. cajun seasoning
-1 tbsp. parsley
-1 tbsp. oregano
-1 tbsp. salt

Combine all ingredients except shrimp in your Crock-Pot® Slow Cooker. Cook on high for 4 hours or on low for 8 hours. Add shrimp and cook an additional 30 minutes. Serve over rice. Can it really be that easy? The shocking answer is yes.

A couple of notes: Feel free to substitute ingredients liberally. Maybe crab instead of shrimp or andouille instead of smoked sausage. If you like some extra heat, kick up the cayenne powder, hot sauce and Cajun seasoning. Some people get adventurous and serve this dish over pasta instead of rice. Don’t be afraid to dip your toes into the pool of possibilities!