Cajun Crockpot Jambalaya

2 Cups Smoked Ham, Diced
1 lb Uncooked Shrimp, shelled and deveined
2 medium Onions, coarsely chopped
2 stalks Celery, sliced
1/2 Green Bell pepper, chopped
1 (28-ounce or 7-dL) can Whole Tomatoes
1/4 Cup Tomato paste
3 cloves Garlic, minced
1 Tablespoons minced Parsley
1 Tablespoons Fresh Thyme leaves (1 teaspoon if dried)
2 Tablespoons 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, 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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