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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