Recipe: Slow Cooker Jambalaya (Rival Crock-Pot recipe)

SLOW COOKER JAMBALAYA

1 1/2 cups diced boiled ham
1 1/2 medium onions, coarsely chopped
1 1/2 stalks sliced celery
3/8 diced green pepper
1 (28 oz) can whole tomatoes
2 1/4 cloves minced garlic
3/4 tablespoon minced parsley
3/8 teaspoon leaf thyme
1 1/2 tablespoons salad oil
3/4 cup raw long-grain convereted rice
1 pound fresh or frozen shrimp

Thoroughly mix all ingredients except shrimp in Crock-Pot.

Cover and cook on Low for 8 to 10 hours.

One hour before serving, turn Crock-Pot to High.

Stir in uncooked shrimp. Cover and cook until shrimp are pink and tender.

Source: Rival's Crock-Pot Slow Cooker Cuisine, 1995