Slow-Simmered Jambalaya (Slow Cooker)

Virginia Cherry Blossom's Note:

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.

• Total Time: 19 mins
• Prep Time: 10 mins
• Cook Time: 9 mins

Ingredients:

Servings: 4

• 2 (14 ½ 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
• ½ teaspoon dried thyme
• ½ 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.