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Jambalaya I recipe

4 servings

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

Instructions:

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.

One hour before serving, turn slow cooker to high.

Stir in the uncooked shrimp.

Cover and cook until the shrimp are pink and tender.