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.

Tuesday, February 14, 2017

CROCK POT JAMBALAYA

2 cups diced boiled ham
2 medium onions, coarsely chopped
2 celery stalks, sliced
1/2 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 dried thyme
2 whole cloves
2 tbsp canola oil
1 cup uncooked long-grain converted rice
1 lb fresh or frozen shrimp, shelled and deveined

Combine all ingredients except shrimp in a crock pot. Cover and cook for 8 to 10 hours on low.

One hour before serving time, turn crock pot to high. Stir in the uncooked shrimp; cover and cook until the shrimp are pink and tender.

Yield: 4 to 6 servings


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