Slow Cooker Shrimp & Sausage Jambalaya

This is very easy and wonderful to come home to after a long day at work. Even after cooking for 8 hours the vegetables are crisp and tasty. I use 1 tablespoon bayou blast (emeril) instead of red pepper sauce and turkey kielbasa for the sausage. I cook my rice in a rice-cooker. My teenagers say it is the best meal that I make. What an easy & tasty dinner this is!

• Ready In: 8 hrs 30 mins
• Serves: 6-8

Ingredients

• 1  large onion, chopped
• 1  medium green bell pepper, chopped
• 1  medium red bell pepper, chopped
• 4  celery ribs, chopped (I use outer stalks of celery hearts)
• 1  tablespoon garlic, minced
• 1 (28 ounce) can diced tomatoes, undrained
• 2  cups smoked sausage, chopped (fully cooked)
• 1  tablespoon parsley flakes
• 1⁄2 teaspoon dried thyme leaves
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon  red pepper sauce
• 1  lb large shrimp, peeled and deveined (uncooked)
• 4  cups cooked rice

Directions

1. Mix all ingredients except shrimp and rice in a large slow cooker.
2. Cover and cook on low setting 7 to 8 hours (or high for 3 to 4 hours).
3. Stir in shrimp. Cover and cook on high heat about 1/2 hour or until shrimp are pink and firm.
4. Serve with rice.