Slow Cooked Jambalaya
1 pound nitrate free turkey sausage, cut into1.5" slices
1 pound chicken breast, cut into 1-inch pieces
1/2 pound shrimp, peeled and deveined
1 1/2 cups uncooked brown rice, rinsed well
1 (14.5-ounce) jar diced tomatoes with juices
2.5 cups vegetable, or chicken broth/stock
1 (8-ounce) jar tomato sauce
2 bay leaves
1 1/2 tsp dried oregano
1/2 tsp sea salt, or to taste
1 tsp Worcestershire sauce
1/2 tsp cayenne pepper
1 Tbsp smoked paprika
1 medium yellow onion, diced
4 cloves fresh garlic, minced
1 green bell pepper, seeded and chopped
2 celery ribs, chopped
a small bunch of fresh parsley, chopped
Place all the ingredients (except shrimp and parsley) in a 6 quart slow cooker and stir to combine.
Cover and cook on LOW 4-5 hours or on HIGH for 2-3 hours.
Stir in parsley and shrimp. If all the liquid is absorbed add 1 additional cup of broth. Cover crock pot and cook on LOW for an additional
30 minutes or until shrimp and chicken are cooked through.