Jambalaya

1 large onion, chopped
1 medium green bell pepper, chopped
2 medium stalks celery, chopped
3 cloves garlic, finely chopped
1 can (28 ounces) diced tomatoes, undrained
2 cups chopped fully cooked smoked sausage
1 tablespoon parsley flakes
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper sauce
1 pound uncooked, peeled, deveined, medium shrimp,thawed if frozen
4 cups hot cooked rice

Mix all ingredients except shrimp and rice in 3 1/2 to 6 quart slow cooker.

Cover & cook on low heat setting 7 to 8 hours (or high setting 3 to 4 hours) or until vegetables are tender.

Stir in shrimp. Cover & cook on low heat setting about 1 hour longer or until shrimp are pink & firm.

Add the cooked rice, mix & heat until ready to serve.

Servings: 8