Crock-Pot Jambalaya

Ingredients:
1/2 sweet onion, chopped
1 green bell pepper, chopped
3 celery, chopped
1 lb sausage, sliced
2 tbs garlic
1 tbs olive oil
2 c uncooked brown instant rice
2 c vegetable broth
2 15oz cans diced tomatoes
2 tbs dried parsley, divided
1 tsp dried basil
1/2 tsp black pepper
1/2 tsp salt
1 tbs cayenne pepper
1 lb shrimp, peeled and deveined
Tabasco, to taste

Directions:
1. Heat oil in a large skillet. Sauté sausage, onion, bell pepper, celery, and garlic over medium-high heat until cooked.
2. Turn crock-pot to high. Add sausage and vegetable mixture.
3. Stir in diced tomatoes, broth, rice, and seasonings. Cover. Cook on high 1 hour.
4. Add shrimp. Cook on high 30 minutes.
5. Garnish with parsley and Tabasco. Serve.

Makes 8 servings.
Ideal slow cooker: 5 quart