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Jambalaya

2 C (4dL) Smoked Ham, Diced
1 lb (450g) Uncooked Shrimp, shelled and deveined
2 med Onions, coarsely chopped
2 stalks Celery, sliced
1/2 Green Bell pepper, chopped
1 (28 oz 7dL) can Whole Tomatoes
1/4 C (1/2 dL) Tomato paste
3 cloves Garlic, minced
1 T minced Parsley
1 T Fresh Thyme leaves (1 tsp if dried)
2 T Olive Oil few dashes Hot Pepper Sauce
few dashes Worcestershire Sauce
1 C (210g) Uncooked long Grain converted rice


In a slow cooker 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.


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