Jambalaya

• 1 large onion, chopped
• 1 medium green bell pepper, chopped
• 2 medium celery ribs, chopped
• 8 ounces smoked sausage, sliced
• 1 teaspoon habanero pepper, minced
• 1 (28 ounce) can diced tomatoes with juice
• 3 garlic cloves, chopped
• 1 teaspoon dried thyme leaves
• 12 teaspoon salt
• 12 teaspoon pepper
• 12 teaspoon hot pepper sauce
• 12 ounces peeled deveined medium raw shrimp
• 2 tablespoons chopped fresh parsley

1. Mix all ingredients except shrimp and parsley in a 3 1/2 quart or larger slow-cooker.
2. Cover and cook on low 6 to 8 hours until vegetables are tender.
3. Stir in shrimp; cover and cook 20 minutes or until done.
4. Stir in parsley; serve over rice.
5. Pass a bottle of pepper sauce at the table.

onion, green bell pepper, celery, sausage, habanero pepper, tomatoes, garlic, thyme, salt, pepper, hot pepper, shrimp, parsley

Taken from www.food.com/recipe/jambalaya-292069 (may not work)