Karen’s Shrimp Jambalaya
Makes 6 to 8 servings

Prep Time: 15 min.
Cooking Time: 2 hrs. 15 min.

Ingredients:

• 2 - Tablespoons margarine
• 2 - medium onions, chopped
• 2 - green bell peppers, chopped
• 3 - ribs celery, chopped
• 1 - cup ham (cooked & chopped)
• 2 - garlic cloves, chopped
• 1-1/2 - cups minute rice
• 1-1/2 - cups beef broth
• 1 - can (28-ounces) chopped tomatoes
• 2 - Tablespoons parsley, chopped
• 1 - teaspoon dried basil
• 1/2 - teaspoon dried thyme
• 1/4 - teaspoon pepper
• 1/8 - teaspoon cayenne pepper
• 1 - pound medium-size shrimp (deveined & shelled)
• 1 - Tablespoon chopped parsley (garnish)

Directions:

1. Set slow cooker on HIGH and melt margarine.
2. Add onions, peppers, celery, ham, and garlic. Cook 30 minutes.
3. Add rice, cover and cook for 15 minutes.
4. Add broth, tomatoes, 2-Tablespoons parsley, dried basil, thyme, pepper, and cayenne. Cover and cook on HIGH for 1 hour.
5. Add shrimp. Cook on HIGH for 30 minutes or until liquid is absorbed.
6. Garnish with 1-Tablespoon parsley.

Member: America's Home Cooking Network