"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Jambalaya - Margaret's Crock Pot Recipe

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This recipe for Jambalaya - Margaret's Crock Pot, by , is from The Pace Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Charlotte Pace
Added: Saturday, April 1, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 c. diced boiled ham
2 medium onions, coarsely chopped
2 stalks celery, sliced
1/2 green pepper, seeded and diced
1 can (28 oz) whole tomatoes
1/4 c. tomato paste
3 cloves garlic, minced
1 Tbsp. minced parsley
1/2 tsp. leaf thyme
2 whole cloves
2 Tbsp. salad oil
1 c. raw long-grain converted rice
1 lb fresh or frozen shrimp, shelled and cleaned

Directions:
Directions:
Thoroughly mix all ingredients except shrimp in Crock Pot. Cover and cook on Low for 8-10 hours.

One hour before serving, turn Crock Pot to High. Stir in uncooked shrimp. Cover and cook until shrimp are pink and tender.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Very good with crackers, french bread, or garlic bread. This was given to me by my friend and fellow teacher Margaret Story Wells from New Orleans. It is as good today as it was back in the 70's--when crock pots were "in."

 

 

 

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