Ham & Shrimp Jambalaya in the Crockpot
Serving Size / Yield
6-8 servings
Ingredients
- 3 ribs celery, diagonally sliced
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- two 15-oz. cans stewed tomatoes
- 2 C. cooked, cubed smoked ham
- 1/2 tsp. cayenne pepper
- 1 Tbs. dried parsley flakes
- 2 Tsp. prepared minced garlic
- 1 lb. uncooked peeled, veined shrimp
Directions
In a slow cooker sprayed with vegetable cooking spray, combine celery, onion, bell peppers, tomatoes, ham, cayenne pepper, parsley flakes, garlic, salt, and pepper to taste. Cover and cook on low for 7-8 hours or on high for 3-4 hours. Stir in shrimp and cook on low for 1 hour. Serve over hot rice.
