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Source: Spicy Southern Kitchen

Ingredients

• 1 (14.5-ounce) can diced tomatoes
• 1 (14.5-ounce) can beef broth
• 1 (8-ounce) can tomato paste
• 2 bay leaves
• 2 teaspoons dried basil
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon Tony Chachere's Creole Seasoning
• 1/2 teaspoon Tabasco sauce
• 1/2 teaspoon salt
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 1 medium onion, chopped
• 1 green bell pepper, seeded and chopped
• 2 celery ribs, chopped
• 4 cloves garlic, minced
• 1 pound Andouille sausage or use kielbasa, cut into slices
• 2 chicken breasts, cut into 1-inch pieces
• 1/2 pound shrimp, peeled and deveined
• 1 1/2 cup white rice
• 1 tablespoon chopped fresh parsley

Instructions

1. Combine first 12 ingredients in a 6-quart slow cooker and stir to combine.
2. Add onion, green pepper, celery, garlic, sausage, and chicken. Stir to combine.
3. Cover crock pot and cook on LOW 4 to 5 hours.
4. Set a larger strainer/sieve over a large bowl and pour about 75% of liquid through strainer. You should have about 3 cups to cook the rice in. Add water to get 3 cups if necessary.
5. Return all solids to crock pot. Stir in parsley and shrimp. Cover crock pot and cook on LOW 30 minutes.
6. Meanwhile, bring the 3 cups of liquid to a boil. Stir in rice and cook according to package directions.
7. Add cooked rice to slow cooker and mix in. Serve.