Happy 2013 to you all!  I hope you had a wonderful NYE with friends and family.   Tonight I am serving something new.  Usually I cook a traditional Brazilian meal for New Years but I decided to go back to some different roots and serve Jambalaya!  My paternal grandmother is originally from New Orleans so this is my tribute to that part of my heritage!  I used my brand new slow cooker to make this and my brand new slow cooker cookbook, both things I got for Christmas from my cooking wiz mom.

1 can (14 1/2 oz) diced tomatoes, undrained

1 can (14 1/2 oz) beef or chicken broth (I used boxed and weighed it out with a kitchen scale)

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

1/2 teaspoon hot pepper sauce

1 pound boneless skinless chicken breasts, cut into 1-inch cubes

1 pound smoked sausage, halved and cut into 1/4-inch slices

1/2 pound uncooked medium shrimp, peeled and deveined

Hot cooked rice

1. In a 5-qt. slow cooker (mine’s 6-qt but it worked fine), combine the tomatoes, broth and tomato paste.

Stir in the green peppers, onion, celery, garlic and seasonings.

Stir in chicken and sausage.

2. Cover and cook on low for 4 hours or until chicken is tender.

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

This one turned out really tasty.  Rob mentioned that next time I should add okra and I couldn’t agree more so if you feel so inclined, toss some in!  Happy cooking!