Crockpot recipes
Crockpot Jambalaya
2 cups diced smoked ham
1 pound uncooked shrimp -- shelled, deveined
2 medium onions -- coarsely chopped
2 celery stalks -- sliced
1/2 green bell pepper -- chopped
1 can whole tomatoes - (28 oz)
1/4 cup tomato paste
3 garlic cloves -- minced
1 tablespoon minced Parsley
1 tablespoon fresh thyme leaves
(or 1 tspn dried thyme)
2 tablespoon olive Oil
few dashes hot pepper sauce
few dashes Worcestershire sauce
1 cup uncooked long grain converted rice

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

This recipe yields 6 servings.

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