Slow-Simmered Jambalaya (Slow Cooker) |
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Prep Time: 10 Minutes Cook Time: 9 Minutes |
Ready In: 19 Minutes Servings: 6 |
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Easy and yummy version of Jambalaya made in the slow cooker. Made with ham instead of sausage along with shrimp. Found recipe in, Simple 1-2-3 Slow Cooker, Cookbook. Ingredients:
2 (14 1/2 ounce) cans stewed tomatoes, undrained |
2 cups ham, broiled and diced |
2 medium onions, chopped |
1 medium green bell pepper, diced |
2 celery ribs, sliced |
1 cup long-grain rice, uncooked |
2 tablespoons vegetable oil |
2 tablespoons ketchup |
3 garlic cloves, minced |
1/2 teaspoon dried thyme |
1/2 teaspoon black pepper |
1/8 teaspoon ground cloves |
1 lb shrimp, peeled and deveined (fresh or frozen) |
Directions:
1. Thoroughly mix tomatoes, ham, onions, bell pepper, celery, rice, oil, ketchup, garlic, thyme, black pepper, and cloves in slow cooker.
2. Cover; cook on LOW 8 to 10 hours.
3. One hour before serving, increase heat to HIGH. Stir uncooked shrimp. Cover; cook until shrimp are pink and tender.
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