HOKIE JAMBALAYA
Contributed by: Susan Pilson
Ingredients: 1 lb. kielbasa sausage, sliced 2 TBS olive oil 2 tbsp. butter 2 medium onions, chopped 2 green peppers, chopped 3 celery ribs, chopped 2 garlic cloves, chopped 1 lb. chicken, cooked and shredded 11⁄2 cups uncooked instant rice 11⁄2 cups fat free, low sodium beef broth 28 oz. can low sodium chopped tomatoes 2 TBS chopped parsley, fresh or dried 1 tsp. dried basil 1⁄2 tsp. dried thyme 1⁄2 tsp. black pepper 1⁄3 tsp. cayenne pepper 1 lb. peeled, devined, medium shrimp 1 TBS chopped parsley
Half an hour before assembling recipe, cook sausage in olive oil. Pour sausage and drippings into a slow cooker on high. Add butter, garlic, onions, peppers and celery and shredded  chicken. Cook 30 minutes. Add rice.  Cover and cook 15 minutes. Add broth, tomatoes, 2 TBS parsley and remaining seasonings.  Cover and cook on high 1 hour.  Add shrimp.  Cook 30 minutes more or until liquid is absorbed. Garnish with 1 tablespoon parsley.
(This recipe was contributed as part of a "Cook of the Week" feature.)