Jambalaya I

Name: Jambalaya I
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

13 ingredients

2 steps

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.