WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Saturday, January 14, 2012

HAM AND SHRIMP JAMBALAYA

2 cups diced boiled ham
2 medium yellow onions, coarsely chopped
2 stalks of celery, sliced
1 small green bell pepper, seeded and diced
1 can (28-oz) whole tomatoes
1/4 cup tomato paste
3 garlic cloves, minced
1 tbsp minced parsley
1/2 tsp thyme
2 whole cloves
2 tbsp canola oil
1 cup uncooked long grain rice
1 lb fresh or frozen shrimp, shelled and deveined

Set crockpot or slow cooker temperature on low.  Add the ham, onions, celery, and bell pepper to the cooker; stir to mix.  Add the undrained tomatoes, tomato paste, garlic, parsley, thyme, and cloves; stir to mix.  Add the  canola oil and rice, again stirring to blend well.  Place lid on cooker and cook for 8 to 10 hours.  One hour before serving, turn the heat to high, stir in the shrimp, replace lid and cook until the shrimp are pink and tender.    

Yield: 4 to 6 servings.        

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