Cooking For Two: Slow-Cooker Creole Jambalaya

• 1/2 cup Celery chopped
• 2 teaspoons Garlic minced
• 1 can Tomatoes 14 1/2 oz, with green peppers and onion, undrained
• 1/2 pound Smoked Sausage cooked, chopped
• 1 teaspoon Parsley
• 1/4 teaspoon Salt
• 1/8 teaspoon Pepper
• 1/4 teaspoon Thyme dried
• 4 drops Red Pepper Sauce
• 6 ounces Shrimp peeled, deveined
• 1 cup Rice cooked

1. 1. In 2 1/2- to 3 1/2-quart slow cooker, mix all ingredients except shrimp and rice.
2. 2. Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender.
3. 3. Stir in shrimp. Cover and cook on low heat setting about 30 minutes or until shrimp are pink and firm. Serve with rice.

celery, garlic, tomatoes, sausage, parsley, salt, pepper, thyme, pepper sauce, shrimp, rice cooked

Taken from www.epicurious.com/recipes/member/views/cooking-for-two-slow-cooker-creole-jambalaya-5adde859a3f2995c772059cb (may not work)