Slow-Simmered Jambalaya (Slow Cooker)

Ingredients

• 2 (14 1/2 ounce) cans stewed tomatoes, undrained

• 2 cups ham, broiled and diced
• 2 medium onions, chopped
• 1 medium green bell pepper, diced
• 2 celery ribs, sliced
• 1 cup long-grain rice, uncooked
• 2 tablespoons vegetable oil
• 2 tablespoons ketchup
• 3 garlic cloves, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/8 teaspoon ground cloves
• 1 lb shrimp, peeled and deveined (fresh or frozen)

Directions

1. 1

   Thoroughly mix tomatoes, ham, onions, bell pepper, celery, rice, oil, ketchup, garlic, thyme, black pepper, and cloves in slow cooker.

2. 2

   Cover; cook on LOW 8 to 10 hours.

3. 3

   One hour before serving, increase heat to HIGH. Stir uncooked shrimp. Cover; cook until shrimp are pink and tender.