Jambalaya

2 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

Recipes: Back to Main Dishes | Back to Main Menu

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