Slow Cooker Jambalaya

submitted by sbrooks


from US

1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped celery
2 cloves garlic -- chopped
28 ounces canned tomatoes -- undrained
2 cups smoked sausage -- chopped
1 tablespoon dried parsley
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Tabasco sauce
3/4 pound medium shrimp -- raw, peeled, devein

Add all ingredients EXCEPT the shrimp into a 3-6 quart slow cooker. Cover
& cook on low for 7-8 hours{or on high for 3-4 hours}. Stir in cleaned
shrimp, cover & cook on low for about 1 hour or until shrimp are pink &
firm. Makes 8 servings Each serving contains 8.8 g carbs minus 1.9 gr.
fiber: 6.9 carbs, 18 gr. protein



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