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Jambalaya

1 can (28 ounces) whole tomatoes
2 cups diced boiled ham
2 medium onions, coarsely chopped
1 cup uncooked long-grain converted rice
2 stalks celery, sliced
1/2 green bell pepper, seeded and diced
1/4 cup tomato paste
2 tablespoons vegetable oil
3 cloves garlic, minced
1 tablespoon minced parsley
1/2 teaspoon dried thyme leaves
2 whole cloves
1 pound fresh or frozen shrimp, peeled and deveined


Thoroughly mix all ingredients except shrimp in slow cooker. Cover and cook on Low 8 to 10 hours.

One hour before serving, turn slow cooker to High. Stir in uncooked shrimp. Cover and cook until shrimp are pink and tender. Makes 4 to 6 servings


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