Slow Cooker Creolo Jambalaya for 2

By á-4100

Ingredients

• 1/2 cup chopped celery
• 2 cloves garlic, finely chopped
• 1 can (14 1/2 ounces) diced tomatoes with green pepper and onion, undrained
• 1/2 cup chopped fully cooked smoked sausage
• 1 teaspoon parsley flakes
• 1/4 teaspoon salt (omit to decrease sodium)
• 1/4 teaspoon dried thyme leaves
• 1/8 teaspoon pepper
• 4 drops red pepper sauce
• 6 ounces uncooked peeled deveined medium shrimp, thawed if frozen
• 1 cup hot cooked rice

Preparation

Step 1

1. In 2 1/2- to 3 1/2-quart slow cooker, mix all ingredients except shrimp and rice.

2. Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender.

3. Stir in shrimp. Cover and cook on low heat setting about 30 minutes or until shrimp are pink and firm. Serve with rice.