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Jambalaya I


"This is just a touch of New Orleans cuisine, zesty and flavorful! Plus it has the ease of being made in a slow cooker."
Original recipe yield: 4 to 6 servings.
Servings:
5

INGREDIENTS:

  • 2 cups diced ham
  • 2 onion, chopped
  • 2 stalks celery, diced
  • 1 green bell pepper, chopped
  • 2 (14.5 ounce) cans stewed tomatoes
  • 1/4 cup tomato paste
  • 3 cloves garlic, minced
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon dried thyme
  • 2 whole cloves
  • 2 tablespoons vegetable oil
  • 1 cup converted long-grain white rice
  • 1 pound medium shrimp - peeled and deveined

DIRECTIONS:

  1. In a slow cooker combine and thoroughly mix the ham, onions, celery, bell pepper, tomatoes, tomato paste, garlic, parsley, thyme leaves, cloves, salad oil and rice. Cover and cook on low for 8 to 10 hours.
  2. One hour before serving, turn slow cooker to high. Stir in the uncooked shrimp. Cover and cook until the shrimp are pink and tender.


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