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Jambalaya

2 cups diced boiled ham
2 medium onions -- coarsely chopped
2 stalks celery -- sliced
1/2 green pepper -- seeded and diced
1 can whole tomatoes (28 oz.)
1/4 cup tomato paste
3 cloves garlic -- minced
1 tablespoon minced parsley
1/2 teaspoon dried thyme leaves
2 whole cloves
2 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 pound fresh or frozen shrimp -- shelled and deveined

Thoroughly mix all ingredients except shrimp in slow cooker. Cover and cook on LOW 8 to 10 hours. One hour before serving, turn slow cooker to HIGH. Stir in uncooked shrimp. Cover and cook until shrimp are pink and tender.Makes 4 to 6 servings.


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