what's for dinner tonight?

Shrimp Jambalaya
(slow cooker recipe)

1 green pepper, finely chopped
1 medium yellow onion, chopped

2 celery ribs, finely sliced
4 cloves garlic, minced
14 1/2 ounces whole tomatoes, undrained
1 small can tomato paste
1 small can chicken broth
1 tablespoon dried parsley
1 1/2 teaspoons dried basil leaves
1/2 teaspoon dried oregano
1 1/2 teaspoons hot pepper sauce
1 teaspoon cayenne pepper
1 teaspoon black pepper
salt, to taste
2 pounds fresh shrimp, shelled and cleaned
4 cups cooked white or brown rice

• Place all ingredients, except the shrimp and rice, in the slow cooker. Mix well to combine.
• Cover; cook on Low 8 to 10 hours (or on High for 3 to 4 hours).
• Add the shrimp during the last 30 minutes of cooking.
• Spoon the Shrimp Jambalaya over the rice when ready to serve.

You might notice this is not your typical jambalaya recipe as there is no other 'meat' than the shrimp in the recipe. Those of you who know me are not surprised, I'm sure! If you really feel the need... decrease the shrimp by a pound and add at the beginning of the cooking time:

12 ounces boneless, skinless chicken breasts, cut into bite-sized pieces
8 ounces smoked sausage, of your choice
8 ounces smoked ham, diced

Spice it up with additional cayenne or pepper sauce along the way. Delicious and yummy on a cold winter's night!!!