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Tank's Crock-Pot Jambalaya 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.

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