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Jambalaya

2 c. diced boiled ham
2 med. Onions, coarsely chopped
2 stalks celery, sliced
1/2 green pepper, seeded and diced
1 can (28 oz) whole tomatoes
1/4 c. tomato paste
3 cloves garlic, minced
1 tbsp. minced parsley
1/2 tsp. dried thyme leaves
2 whole cloves
2 tbsp. veg. 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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