Crock Pot Jambalaya Soup

 6 oz smoked andouille sausage, chopped

4 cups unsalted chicken stock

2 (10 oz) cans unsalted diced tomatoes and green chiles (such as Rotel)

1 cup chopped yellow onion

1 cup chopped yellow bell pepper

1/2 cup chopped celery

3 Tbsp tomato paste

1 Tbsp salt-free Creole seasoning (such as Tony Chacheres)

2 garlic cloves, chopped

1/2 tsp Kosher salt

2/3 cup uncooked brown rice

12 oz raw medium shrimp, peeled and deveined

1/2 cup chopped fresh flat-leaf parsley

1.  Heat a large nonstick skillet over medium-high.  Add sausage; cook, stirring occasionally, until browned, about 4 minutes.  Transfer to a 5 to 6 quart crock pot.  Add stock, tomatoes and chiles, onion, bell pepper, celery, tomato paste.  Creole seasoning, garlic and salt.  Cover and cook on LOW for 4 hours.

2. Stir in rice.  Cover and cook on low until rice is tender, about 2 hours.

3.  Stir in shrimp.  Cover and cook on low 8 minutes.  Divide soup evenly among 6 bowls .Sprinkle with parsley.

Serves 6