Jambalaya I

Ingredients

• 2 stalks celery diced
• 2 cups ham diced
• 0.5 teaspoon thyme leaves dried
• 1 tablespoon parsley fresh minced
• 3 cloves garlic minced
• 1  bell pepper green chopped
• 2  onion chopped
• 1 cup converted rice long-grain white
• 1 pound shrimp deveined peeled
• 29 ounce stewed tomatoes canned
• 0.3 cup tomato paste 
• 2 tablespoons vegetable oil 

Equipment

• slow cooker

Directions

1. In a slow cooker combine and thoroughly mix the ham, onions, celery, bell pepper, tomatoes, tomato paste, garlic, parsley, thyme leaves, cloves, salad oil and rice. Cover and cook on low for 8 to 10 hours.
2. One hour before serving, turn slow cooker to high. Stir in the uncooked shrimp. Cover and cook until the shrimp are pink and tender.