Slow Cooker Jambalaya

Serving Size : 3

1 1/2 cups diced boiled ham
1 1/2 medium coarsely chopped onions
1 1/2 stalks sliced celery
3/8 diced green pepper
1 28 oz can whole tomatoes
2 1/4 cloves minced garlic
3/4 tablespoon minced parsley
3/8 teaspoon leaf thyme
1 1/2 tablespoons salad oil
3/4 cup raw long-grain converted rice
1 pound fresh or frozen shrimp

Thoroughly mix all ingredients except shrimp in Crock-Pot. Cover and cook on Low
for 8 to 10 hours. One hour before serving, turn Crock-Pot to High. Stir in
uncooked shrimp. Cover and cook until shrimp are pink and tender.

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Per Serving (excluding unknown items): 124 Calories; 8g Fat (50.8%
calories from fat); 3g Protein; 14g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 75mg Sodium. Exchanges: 2 1/2 Vegetable; 1 1/2 Fat.

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