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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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—Sherry Huntwork, Gretna, Nebraska Ingredients:
1 pound smoked kielbasa or polish sausage, sliced |
1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes |
1 can (14-1/2 ounces) beef broth |
1 can (14-1/2 ounces) diced tomatoes, undrained |
2 celery ribs, chopped |
1/3 cup tomato paste |
4 garlic cloves, minced |
1 tablespoon dried parsley flakes |
1-1/2 teaspoons dried basil |
1 teaspoon cayenne pepper |
1/2 teaspoon salt |
1/2 teaspoon dried oregano |
1 pound cooked medium shrimp, peeled and deveined |
2 cups cooked rice |
Directions:
1. In a 4-qt. slow cooker, combine the first 12 ingredients. Cover and cook on low for 6-7 hours or until chicken is no longer pink.
2. Stir in shrimp and rice. Cover and cook 15 minutes longer or until heated through. Yield: 12 servings.
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