Slow Cooker Jambalaya
- Number of Servings: 5
Ingredients
2 cups diced ham2 onion, chopped2 stalks celery, diced1 green bell pepper, chopped2 (14.5 ounce) cans stewed tomatoes1/4 cup tomato paste3 cloves garlic, minced1 tablespoon minced fresh parsley1/2 teaspoon dried thyme2 whole cloves2 tablespoons vegetable oil1 cup converted long-grain white rice1 pound medium shrimp - peeled and deveined
In a slow cooker combine and thoroughly mix the ham, onions, celery, bell pepper, tomatoes, tomato paste, garlic, parsley, thyme leaves, cloves, salad oil and rice. Cover and cook on low for 8 to 10 hours.
One hour before serving, turn slow cooker to high. Stir in the uncooked shrimp. Cover and cook until the shrimp are pink and tender.
Serving Size: Makes 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user NINATERHEYDEN.
One hour before serving, turn slow cooker to high. Stir in the uncooked shrimp. Cover and cook until the shrimp are pink and tender.
Serving Size: Makes 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user NINATERHEYDEN.
Nutritional Info Amount Per Serving
- Calories: 340.7
- Total Fat: 13.0 g
- Cholesterol: 168.6 mg
- Sodium: 1,381.7 mg
- Total Carbs: 24.8 g
- Dietary Fiber: 2.9 g
- Protein: 30.2 g
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