Forgotten Jambalaya

1 can (14-1/2 oz) Stewed tomatoes, undrained & cut up
1 can (14-1/2 oz) Beef or Chicken Broth
1 can (6 oz) Tomato Paste
2 medium Green Peppers, chopped
1 medium Onion, chopped
3 Celery ribs, chopped
5 Garlic cloves, minced
3 teaspoons dried Parsley flakes
2 teaspoons dried Basil
1-1/2 teaspoons dried Oregano
1-1/4 teaspoons Salt
1/2 teaspoon Cayenne Pepper
2 Tablespoons Frank's Red Hot Sauce
1 lb boneless skinless Chicken breasts, cut into 1-inch cubes
1 lb Kielbasa, halved cut into 1/4-inch slices
1/2 lb uncooked medium Shrimp, peeled & deveined
1 3/4 cup Chicken Broth or water
1 Tablespoon Butter
3/4 teaspoon Salt
1 cup Jasmin rice

In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. Stir in the green peppers, onion, celery, garlic and seasonings. Stir in chicken and sausage.

Cover and cook on high for 1 hour and low for 3 hours or until chicken is tender.

Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink.

Meanwhile bring broth, butter, and salt to a boil until butter is melted.  Stir in rice.  Cover, reduce heat, and simmer for 17 minutes.  Remove from heat, uncover, and fluff with a fork.

Serve Jambalaya over rice.

Note: I like to buy a 32 oz box of Chicken Broth and use half for the jambalaya and half for cooking the rice.