Jambalaya I recipe

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Ingredients

2 cups diced ham
2 onion, chopped
2 stalks celery, diced
1 green bell pepper, chopped
2 (14.5 ounce) cans stewed tomatoes
¼ cup tomato paste
3 cloves garlic, minced
1 tablespoon minced fresh parsley
½ teaspoon dried thyme
2 whole cloves
2 tablespoons vegetable oil
1 cup converted long-grain white rice
1 pound medium shrimp - peeled and deveined

Nutrition Info

447.3 calories
carbohydrate: 51.7 g
cholesterol: 164.8 mg
fat: 12.7 g
fiber: 4.6 g
protein: 31.9 g
saturatedFat: 2.8 g
servingSize: -
sodium: 1218.3 mg
sugar: 10.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. One hour before serving, turn slow cooker to high. Stir in the uncooked shrimp. Cover and cook until the shrimp are pink and tender.

Recipe Yield

4 to 6 servings

Recipe Note

This is just a touch of New Orleans cuisine, zesty and flavorful! Plus it has the ease of being made in a slow cooker.

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