Slow-Simmered Jambalaya the Editors of Publications International, Ltd.
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|
|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|
- Combine tomatoes with juice, ham, onions, bell pepper, celery, rice, oil, ketchup, garlic, thyme, black pepper and cloves in slow cooker.
- Cover; cook on LOW 8 to 10 hours.
- One hour before serving, increase heat to HIGH. Stir in uncooked shrimp. Cover; cook until shrimp are pink and tender.
|Total Fat||11 g|
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