Slow Cooker Jambalaya:
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped celery
2 cloves garlic -- chopped
28 ounces canned tomatoes -- undrained
2 cups smoked sausage -- chopped
1 tablespoon dried parsley
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Tabasco sauce
3/4 pound medium shrimp -- raw, peeled, devein
-Add all ingredients EXCEPT the shrimp into a 3-6 quart slow cooker.
-Cover & cook on low for 7-8 hours{or on high for 3-4 hours}.
-Stir in cleaned shrimp, cover & cook on low for about 1 hour or until
shrimp are pink & firm.
-8 servings @ 8.8 minus 1.9 gr. fiber: 6.9 carbs & 18 gr. protein each
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