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

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.