SHRIMP AND HAM JAMBALAYA
1 1/2 cups chopped onions
1/2 cup chopped celery
1 cup chopped green pepper
2 tablespoons fresh minced garlic
1 teaspoon salt
1 (15 ounce) can tomatoes, Italian-style
1 (8 ounce) can tomato sauce
1/4 teaspoon cayenne pepper
1 pound smoked ham, cubed
2 pounds raw shrimp
1 cup uncooked rice
Combine all ingredients except ham, shrimp and rice in Slow Cooker.
Cover and cook on HIGH for 2-3 hours.
Stir in ham, shrimp and rice. Cover and cook on HIGH for an additional hour, stirring twice.
Yield: 10-12 servings
Crock Pot Size: 3 quart
Source: Farberware FSS300 Slow Cooker Manual
1 1/2 cups chopped onions
1/2 cup chopped celery
1 cup chopped green pepper
2 tablespoons fresh minced garlic
1 teaspoon salt
1 (15 ounce) can tomatoes, Italian-style
1 (8 ounce) can tomato sauce
1/4 teaspoon cayenne pepper
1 pound smoked ham, cubed
2 pounds raw shrimp
1 cup uncooked rice
Combine all ingredients except ham, shrimp and rice in Slow Cooker.
Cover and cook on HIGH for 2-3 hours.
Stir in ham, shrimp and rice. Cover and cook on HIGH for an additional hour, stirring twice.
Yield: 10-12 servings
Crock Pot Size: 3 quart
Source: Farberware FSS300 Slow Cooker Manual
MsgID: 3134733
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Crock Pot Recipes (44)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Crock Pot Recipes (44)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (44)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Rice, Grains, Pasta
Main Dishes - Rice, Grains, Pasta
- Chicken and Sausage Jambalya
- Arroz Con Puerco (Pork and Rice) Puerto Rico
- Paella-Style Stuffed Peppers
- Minute Rice with Bacon, Eggs and Cheese Sauce
- Crawfish Sausage Paella
- Chicken and Sausage Jambalaya (using chicken thighs, 1980's)
- Chicken Fried Rice, Cambodian Style
- Chicken and Sausage Jambalaya for Two (New York Times, 1990's)
- Spanish Rice with Chorizo (using instant rice)
- Morisqueta (Michoacan-style Rice with Chorizo)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!