Friday, May 31, 2013

Jambalaya (Slow Cooker)

Jambalaya (Slow Cooker)
(4 to 6-servings)


2 cups Cooked Ham, ½ inch dice
2 medium Yellow Onions, ½ inch dice
2 stalks Celery, sliced
½ Green Pepper, seeded & ½ inch dice
1 (28 oz.) can Whole Tomatoes
¼ cup Tomato Paste
1 cup Uncooked Long-Grain Rice
2 tbsp. Canola Oil
3 cloves Fresh Garlic, minced
1 tbsp. Dry Parsley
½ tsp. Dried Thyme Leaves
2 Whole Cloves
1 lb. (40 to 50 count size) Raw Shrimp, thawed


In the slow cooker, combine all the ingredients except the shrimp. Be sure to break up the tomatoes a little as you do it. Cove the slow cooker and cook 8 to 10 hours on low. One hour before serving, turn slow cooker up to high. Add shrimp and stir into the mixture. Cover again and cook until shrimp are pink and tender, then serve.

Note: If you use larger shrimp, be sure to cut them into several pieces to be more bite sized.

Note: You can use already cooked shrimp is needed. Just to sure they are thawed and only let them heat through before serving.

Ideas for Future Efforts

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