Jambalaya

1 medium-size onion, chopped
2 stalks celery, cut into 1/4-inch slices
1 can (14.5 ounces) no-salt-added diced tomatoes
2 cups low-sodium chicken broth
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1/2 pound light kielbasa, cut into 1/2-inch slices
1/4 teaspoon cayenne pepper
1 small green pepper, seeded and chopped
1/2 pound large shrimp, peeled and deveined
2 cups frozen cut okra
1/2 teaspoon Cajun seasoning
3 tablespoons cornstarch
1/4 teaspoon salt
Dash hot pepper sauce
Hot cooked white rice (optional)

In a 4- to 6-quart slow cooker, stir onion, celery, tomatoes, broth, chicken, kielbasa and cayenne together. Cover and cook on high for 3 hours or low for 5 hours. Stir in the green pepper, shrimp, okra and Cajun seasoning and cook for 1 hour or until shrimp is cooked through.

Remove 1/4 cup of liquid from the slow cooker and place in a small bowl; stir cornstarch into liquid. Stir back into bowl and cook an additional 15 minutes or until thickened. Stir in salt and hot sauce; serve with rice, if desired. Makes 8 servings