Jambalaya
Jambalaya
I found this recipe in my crock pot cook book and decided that I was going to do a stove top version of it. Bad idea. I didn’t like the consistency of the rice.
I would definitely follow the directions and cook it slow in the crock pot.
Still yummy
Ingredients:
- 1 Can (28 ounces) whole tomatoes
- 2 cups diced boiled ham
- 2 medium onion coarsely chopped
- 1 cup uncooked long grain converted rice
- 2 stalks celery, sliced
- 1/2 green bell pepper, seeded and diced
- 1/4 cup tomato paste
- 2 tablespoon minced parsley
- 1/2 teaspoon dried thyme leaves
- 2 whole gloves
- 1 pound fresh or frozen shrimp. peeled and deveined
Instructions:
Throughly mix all ingredients except shrimp in crock pot. Cover and cook on low 8-10 hours
One hour before serving, turn crock pot to high. Stir in uncooked shrimp. Cover and cook until shrimp are pink and tender.
