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Jambalaya I Recipe

Recipe by: CORWYNN DARKHOLME

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1In 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.
  • 2One hour before serving, turn slow cooker to high. Stir in the uncooked shrimp. Cover and cook until the shrimp are pink and tender.
Footnotes
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
Ingredients
  • 5 servings
  • 447 cals
  • 2 cups diced ham
  • 2 onion, chopped
  • 2 stalks celery, diced
  • 1 green bell pepper, chopped
  • 2 (14.5 ounce) cans stewed tomatoes
  • 1/4 cup tomato paste
  • 3 cloves garlic, minced
  • 1 tablespoon minced fresh parsley
  • 1/2 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

Amount per serving ( 5 total)

  • Calories:
    447
    22%
  • Fat:
    12.7
    19%
  • Carbs:
    51.7
    17%
  • Protein:
    31.9
    64%
  • Cholesterol:
    165
    55%

Based on a 2,000 calorie diet

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