Jambalaya I

This jambalaya boasts shrimp, smoked ham, onions, celery and bell peppers, and requires eight to ten hours of cooking time. Thyme, clove, and garlic provide extra flavor for this zesty stew.

• Calories: 447 Calories

Ingredients

• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• ½ teaspoon dried thyme
• 2 (14.5 ounce) cans stewed tomatoes
• 1 green bell pepper, chopped
• 2 stalks celery, diced
• 2 onion, chopped
• 2 cups diced ham
• ¼ cup tomato paste
• 1 pound medium shrimp - peeled and deveined
• 1 cup converted long-grain white rice
• 1 tablespoon minced fresh parsley
• 2 whole cloves

Recipe Instructions

Step 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.

Step 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.