Jambalaya

1 pound, 12 oz raw white shrimp
1 12oz can Hunt's tomato past
1 28oz can Hunt's diced petite tomatoes
1 cup red pepper
2 cups sweet onions
2 1/4 cup celery
6 cups mushrooms
2 tsp garlic, minced
2 tbl Creole seasoning
2 cans Cambells chicken broth
2 cups water
Mahatma brown rice, cook 1 cup according to directions

Cook 1 cup of rice according to instructions.
Put olive oil in pan and sauté onion, celery, peppers and garlic until slightly done. Add 1 can tomato paste and cook until it turns slightly brown and starts to caramelize. Add 1 can chicken broth, mushrooms and canned tomatoes. Cook 10 minutes. Transfer to crock pot and add remaining chicken broth, rice and shrimp. Add additional water if needed. Cook 3-4 hours on high.

Serving Size: 10 1 cup serving