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    Jambalaya
SUBMITTED BY:  susan
Category: Fish and Seafood

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INGREDIENTS
1 pound cooked sausage, sliced
2 cups boiled ham, diced
2 onions, chopped
2 stalks celery, sliced
½ green pepper, diced
1 28-ounce can whole tomatoes
¼ cup tomato paste
1 tablespoon minced garlic
1 tablespoon parsley, minced
½ teaspoon dried thyme
2 whole cloves
2 tablespoons olive or canola oil
1 cup rice, uncooked
1 pound medium to large shrimp, peeled and deveined

DIRECTIONS
Mix all ingredients except shrimp in stoneware. Place the stoneware in the slow cooker heating base, cover, and cook on Low for 8-10 hours or on High for 4-6 hours.
Thirty minutes before serving, set heating base to High and add shrimp.


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