Slow Cooker Jambalaya recipes

Name: Slow Cooker Jambalaya recipes
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; 1½ teaspoons dried oregano; ½ teaspoon Tony Chachere's Creole Seasoning; ½ teaspoon Tabasco sauce; ½ teaspoon salt; ½ teaspoon Worcestershire sauce; ¼ teaspoon cayenne pepper; ¼ 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, cut into slices (or use kielbasa); 2 chicken breasts, cut into 1-inch pieces; ½ pound shrimp, peeled and deveined; 1½ cup white rice; 1 tablespoon chopped fresh parsley