Jambalaya2 cups diced boiled ham 2 medium onions, coarsely chopped 2 stalks celery, sliced 1/2 green bell pepper, seeded and diced 28 oz. can whole tomatoes 1/4 cup tomato paste 3 cloves garlic, minced 1 T minced parsley 1/2 tsp. dried thyme leaves 2 whole cloves 2 T. vegetable oil 1 cup uncooked long-grain converted rice 1 lb. fresh or frozen shrimp, shelled and deveined Thoroughly mixed all ingredients except shrimp. Cover and cook in slow cooker 8-10 hours. One hour before serving, add uncooked shrimp. Cover and cook on high for one hour or until shrimp are pink and tender. 4-6 servings |
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