Recipe: Jambalya [edit]

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Yield: 1 servings

[edit] Ingredients

2	cups Smoked Ham, Diced
1	pound Uncooked Shrimp, shelled and de-veined
2	medium Onions, coarsely chopped
2	stalk Celery, sliced
½	Green Bell pepper, chopped
1	(28 oz.) can Whole Tomatoes
¼	can Tomato paste
3	cloves Garlic, minced
1	tablespoon minced Parsley
1	tablespoon Fresh Thyme leaves (1 t. if dried)
2	tablespoons Olive Oil
	few dashes Hot Pepper Sauce
	few dashes Worcestershire Sauce
1	cup Uncooked long Grain converted rice

[edit] Preparation

Step 1

In a crock-pot combine and thoroughly mix the ham, onions, celery, bell pepper, tomatoes, tomato paste, garlic, parsley, thyme leaves, cloves, olive oil, pepper sauce, Worcestershire 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.