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Jambalaya
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1 large onion, chopped
1 medium green bell pepper, chopped
2 stalks celery, chopped
3 cloves garlic, finely chopped
1 (28.00 ounces) can diced tomatoes, undrained
2 cups chopped fully cooked smoked sausage
1 tablespoon parsley flakes
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper sauce
3/4 lb uncooked peeled deveined medium shrimp, thawed if frozen
4 cups hot cooked rice, for serving
Mix all of the ingredients except shrimp and rice in slow cooker. Cover and cook on low heat setting 7 to 8 hours (or high 3 to 4 hours) or until the vegetables are tender.
Stir in shrimp. Cover and cook on low heat setting about 1 hour or until shrimp are pink and firm.
Serve jambalaya with rice.
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