In slow cooker, combine tomatoes, broth, and tomato paste. Add red peppers, onion, 2.5 garlic cloves,1.5 tsp parsley, 1 tsp basil, 3/4 tsp oregano, 2/3 tsp salt, 1/4 tsp cayenne pepper, and 1/4 tsp hot pepper sauce. Stir in chicken and sausage.

Cover and cook on low for 4-6 hours. Stir in shrimp and cook for 15-30 minutes until shrimp is pink.

Add to Pyrex dish and freezer.

Once prepping to eat, thaw overnight. Cook rice in rice cooker. Place jambalaya in Dutch oven and heat through (160°).