Shrimp Jambalaya

Ingredients

• 1  bay leaf 
• 28 ounce canned tomatoes with liquid crushed canned
• 0.3 teaspoon cayenne pepper 
• 2 stalks celery thinly sliced
• 2 cloves garlic minced
• 1 medium bell pepper green cut into 1 inch pieces
• 0.5 teaspoon penzey's southwest seasoning dried italian
• 1 medium onion chopped
• 1 cup orzo pasta uncooked
• 0.5 teaspoon salt 
• 1 pound shrimp deveined cooked peeled
• 1 pound chicken thighs boneless skinless cut into 2-inch pieces
• 1 tablespoon sugar white

Equipment

• slow cooker

Directions

1. In a slow cooker, mix chicken, celery, green bell pepper, onion, garlic, tomatoes with liquid, sugar, salt, Italian seasoning, cayenne pepper, and bay leaf. Cover, and cook on Low 7 to 9 hours.
2. Remove bay leaf from the chicken mixture, and stir in orzo. Increase heat to High. Cook 15 minutes, until orzo is tender.
3. Stir in shrimp, and cook 2 minutes, until shrimp are heated through.