Jambalaya I Recipe

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

Directions
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.

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