This is one of those great crockpot recipes we love. You just put in the crockpot and cooked all day or all night and they are ready to go when you are. Jambalaya is a wonderfully spicy dish that stores well and can be great up to a week after, if refrigerated. The spices do get stronger and spicier the long it sits.
- 1 lb Uncooked Shrimp, shelled and deveined
- 1 lb smoked sausage
- 2 medium Onions, coarsely chopped
- 2 stalks Celery, sliced
- 1/2 Green Bell pepper, chopped
- 1 (28 oz ) can Whole Tomatoes
- 1/4 Cup Tomato paste
- 3 cloves Garlic, minced
- 1 tablespoon minced Parsley
- 1 tablespoon Fresh Thyme leaves (1 tsp if dried)
- 2 tablespoon Olive Oil
- few dashes Hot Pepper Sauce
- few dashes Worcestershire Sauce
- 1 Cup Uncooked long Grain converted rice
In a crockpot combine and thoroughly mix the ham, onions, celery, bell pepper, tomatoes, tomato paste, garlic, parsley, thyme leaves, cloves, olive oil, pepper sauce, worstershire 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.