Jambalaya

In a 5-quart slow cooker, combine the tomatoes, broth and tomato paste. Stir in the celery, green peppers, onion, garlic, parsley, basil, oregano, salt and pepper sauce. Finally, add the chicken and sausage. Editor's Tip: You can safely add raw chicken to a slow cooker without searing or precooking. (Just make sure to avoid putting frozen meat in a slow cooker.) Smoked sausage is already cooked, but it won't get overdone in the slow cooker. You'll wait to add the raw shrimp at the end, since it cooks quickly.

Secure the slow-cooker lid and cook the jambalaya on low for four to six hours or until the chicken is no longer pink. Stir in the shrimp. Cover and cook for 15 to 30 minutes longer or until the shrimp turn pink. Serve the jambalaya with rice. Editor's Tip: If you want to add the rice to the jambalaya so it can soak up all that marvelous flavor, stir it into the slow cooker about 1 hour before the jambalaya is ready. Check on the doneness of the rice after 30 minutes.