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Slow-Simmered Jambalaya

Slow-Simmered Jambalaya

Slow-Simmered Jambalaya


Makes 4 to 6 servings


2 cans (14-1/2 ounces each) stewed tomatoes, undrained
2 cups diced boiled ham
2 medium onions, coarsely chopped
1 medium green bell pepper, diced
2 stalks celery, sliced
1 cup uncooked long-grain converted rice
2 tablespoons vegetable oil
2 tablespoons ketchup
3 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1/8 teaspoon ground cloves
1 pound fresh or frozen uncooked shrimp, peeled and deveined


  1. Combine tomatoes with juice, ham, onions, bell pepper, celery, rice, oil, ketchup, garlic, thyme, black pepper and cloves in slow cooker.
  2. Cover; cook on LOW 8 to 10 hours.
  3. One hour before serving, increase heat to HIGH. Stir in uncooked shrimp. Cover; cook until shrimp are pink and tender.

Nutritional Information

Sodium 1,163 mg
Protein 32 g
Carbohydrate 49 g
Cholesterol 142 mg
Total Fat 11 g
Calories 421

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