Jambalaya

1 (28 oz) can fire roasted diced tomatoes, undrained

1 onion, cut in 1/2 inch dices

2 yellow bell peppers, cut in 1/2 inch dices

1 1/2 cups sliced celery

1 cup chicken broth

1 1/2 tsp thyme

1 Tbsp chopped garlic

1/4 tsp salt

1/4 tsp pepper

6 drops hot pepper sauce

8 oz fully cooked smoked kielbasa sausage, sliced

3/4 pound boneless, skinless chicken breast, cut into 1 1/2 inch chunks

3/4 pound medium shrimp, peeled and deveined with shell tails intact

1 1/2 cups converted long grain rice

1/3 cup chopped parsley

Combine all ingredients, except chicken, shrimp, rice, and parsley in a crock pot.  Cover and cook on high 3 hours or low 7 hours.  Uncover.  Turn slow cooker to high and stir in chicken, shrimp, and rice.  Cover; continue to cook 30 minutes or until chicken and shrimp are cooked through and rice is tender.  Stir in parsley. 

Serves 6