Tank's Crock-Pot Jambalaya

Tank's Crock-Pot Jambalaya

• 12 oz Chicken Breast (Cut in 1" Chunks)
• 2 Bell Peppers, Chopped
• 1 Onion, Chopped
• 1 Can Whole Tomatoes
• 1 Tbsp Dried Parsley
• 1/2 Tbsp Oregano
• 1 1/2 Tsp Dried Basil
• 1 Cup Tank's
• Salt and Pepper to Taste
• 1 lb Smoked Sausage (Cut in Chunks)
• 3 Garlic Cloves, Minced
• 1 Can Beef Broth
• 1 Tbsp Tabasco
• 1 lb Shrimp (Optional)

Put all ingredients in crock-pot, except shrimp. Cook 4 to 6 hours. Add shrimp and cook and additional 1/2 hour. Serve over or with rice.