Jambalaya I Chef John Recipes

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Jambalaya I

"This is just a touch of New Orleans cuisine, zesty and flavorful! Plus it has the ease of being made in a slow cooker."

Ingredients :

• 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

Instructions :

Prep :	Cook : 5M	Ready in :

• 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.
• One hour before serving, turn slow cooker to high. Stir in the uncooked shrimp. Cover and cook until the shrimp are pink and tender.

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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