Crockery Jambalaya
Makes 6 servings

Ingredients

• 2 - cups diced Louisiana-style sausage
• 2 - medium onions, coarsely chopped
• 2 - stalks celery, sliced
• 1/2 - green pepper seeded and diced
• 1/2 - red pepper seeded and diced
• 1 - can (28 ounces) whole tomatoes
• 1/4 - cup tomato paste
• 3 - cloves garlic, minced
• 1 - teaspoon dried parsley
• 1/2 - teaspoon leaf thyme
• 2 - whole cloves
• 2 - tablespoons salad oil
• 1 - cup raw long-grain converted rice
• 1 - pound fresh or frozen shrimp, shelled and cleaned

Directions

1. Into the 3-1/2 to 4 quart slow cooker, add sausage, onions, celery, green pepper, red pepper, tomatoes, tomato paste, garlic, parsley, thyme, coves, oil, and rice.
2. Cover and cook on LOW for 8-10 hours.
3. One hour before serving, turn to HIGH. Stir in uncooked shrimp. Cover and cook until shrimp are pink and tender.