Jambalaya I

• 2 cups diced ham
• 2 onion, chopped
• 2 stalks celery, diced
• 1 green bell pepper, chopped
• 2 (14.5 ounce) cans stewed tomatoes
• 1/4 cup tomato paste
• 3 cloves garlic, minced
• 1 tablespoon minced fresh parsley
• 1/2 teaspoon dried thyme
• 2 whole cloves
• 2 tablespoons vegetable oil
• 1 cup converted long-grain white rice
• 1 pound medium shrimp - peeled and deveined

1. In a slow cooker combine and thoroughly mix the ham, onions, celery, bell pepper, tomatoes, tomato paste, garlic, parsley, thyme leaves, cloves, salad oil and rice. Cover and cook on low for 8 to 10 hours.
2. One hour before serving, turn slow cooker to high. Stir in the uncooked shrimp. Cover and cook until the shrimp are pink and tender.

ham, onion, stalks celery, green bell pepper, tomatoes, tomato paste, garlic, parsley, thyme, cloves, vegetable oil, longgrain white rice, shrimp

Taken from www.allrecipes.com/recipe/13222/jambalaya-i/ (may not work)