Ingredients:

1 medium onion, chopped

3/4 lb. boneless skinless chicken thighs, quartered

1 clove garlic, finely chopped

1 green bell pepper, chopped

2 dried bay leaves

1 can (15.5 oz.) red beans, drained, rinsed

1 can (6 oz.) Muir Glen™ organic tomato pasta

1 can (14.5 oz.) Muir Glen™ organic diced tomatoes, undrained

1/2 teaspoon salt

1 package (12 oz.) frozen cooked deveined peeled small shrimp, thawed

1/2 lb. cooked kielbasa or Polish sausage, halved lengthwise, cut into 1-inch slices

4 cups uncooked instant white rice

4 cups water

red pepper sauce, if desired

Directions:

1. In 4- to 6-quart Slow cooker, layer all ingredients in order listed, except shrimp, sausage, rice, and water and pepper sauce.

2. Cover; cook on Low heat setting 6 to 8 hours.

3. About 10 minutes before serving, gently stir shrimp and sausage into chicken mixture.

4. Remove and discard bay leaves. Increase heat setting to High; cover and cook 5 to 10 minutes longer or until shrimp and sausage are hot.

5. Meanwhile, cook rice in water as directed on package. Serve meat mixture over rice. Serve with pepper sauce.

Bon Appetit!