|
|||||||
|
 |
 |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
Jambalaya
SUBMITTED BY: susan Category: Fish and Seafood
INGREDIENTS
2 cups diced sausage
2 medium onions, coarsly chopped 2 stalks celery, sliced 1/2 green pepper seeded and diced 1/2 red pepper seeded and diced 1 28-oz can whole tomatoes 1/4 cup tomato paste 3 cloves garlic, minced 1 tsp dried parsley 1/2 tsp leaf thyme 2 whole cloves 2 Tbs salad oil 1 cup raw long-grain converted rice 1 lb fresh or frozen shrimp, shelled and cleaned DIRECTIONS
Thoroughly mix all ingredients except shrimp in stoneware. Cover and cook on Low for 8-10 hours.One hour before serving, turn to High. Stir in uncooked shrimp. Cover and cook until shrimp are pink and tender.
REVIEWS
|
|
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
