Crockpot Jambalaya
 



1 cup lean boiled ham, diced
2 onions, coarsely chopped
2 celery stalks, sliced
1/2 green bell pepper, seeded and chopped
1 (28-ounce) can whole tomatoes
1/4 cup tomato paste
3 garlic cloves, minced
1 tablespoon chopped parsley
1/2 teaspoon dried thyme
2 whole cloves
1 tablespoon vegetable oil
1 cup long-grain white rice
1 pound medium shrimp, peeled and deveined

Combine the ham, onions, celery, bell pepper, tomatoes, tomato paste, garlic, parsley, thyme, cloves, oil, and rice in a slow cooker. Cook on High 4-5 hours.

After the 4-5 hours are up add the shrimp and cook until the shrimp are pink- about 1 hour longer.


Per serving: 296 Calories, 5 g Total Fat, 3 g Dietary Fiber

POINTS: Per Serving: 6