Slow-Simmered Jambalaya (Slow Cooker)
- Ready In:
- 19mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 2 (822.13 g) can stewed tomatoes, undrained
- 473.18 ml ham, broiled and diced
- 2 medium onions, chopped
- 1 medium green bell pepper, diced
- 2 celery ribs, sliced
- 236.59 ml long-grain rice, uncooked
- 29.58 ml vegetable oil
- 29.58 ml ketchup
- 3 garlic cloves, minced
- 2.46 ml dried thyme
- 2.46 ml black pepper
- 0.61 ml ground cloves
- 453.59 g shrimp, peeled and deveined (fresh or frozen)
directions
- Thoroughly mix tomatoes, ham, onions, bell pepper, celery, rice, oil, ketchup, garlic, thyme, black pepper, and cloves in slow cooker.
- Cover; cook on LOW 8 to 10 hours.
- One hour before serving, increase heat to HIGH. Stir uncooked shrimp. Cover; cook until shrimp are pink and tender.
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RECIPE SUBMITTED BY
Virginia Cherry Blo
Mt Jackson, 86