Forgotten Jambalaya

So maybe we're weird, but Ryan and I had never had Jambalaya until today. I had this recipe from a cooking magazine and I decided to try it. We have always had the impression that Jambalaya is gross, but we liked it a lot. So give it a try.

1 can (14 1/2 oz.) diced tomatoes, undrained
1 can (14 1/2 oz.) beef or chicken broth
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
2 tsp. dried basil
1 1/2 tsp. dried oregano
1 1/4 tsp. salt
1/2 tsp. cayenne pepper (I just used crushed red pepper)
1/2 tsp. hot pepper sauce
1 lb. boneless skinless chicken breasts, cut into 1-inch cubes
1 lb. smoked sausage, halved and cut into 1/4-inch slices
1/2 lb. uncooked medium shrimp, peeled and deveined (I left this out)
Hot cooked rice

In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. stir in the green peppers, onion, celery, garlic and seasonings. Stir in chicken and sausage.
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.