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.
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.
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