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Jambalaya

By: Sarah

Ingredients:

2 cups diced sausage
2 medium onions, coarsely chopped or 1 bag of frozen onions
2 stalks celery, sliced
1/2 green pepper seeded and diced
1/2 red pepper seeded and diced
1 28-oz can whole tomatoes
1/4 cup tomato paste
3 cloves garlic, minced
1 tsp dried parsley
1/2 tsp leaf thyme
2 whole cloves
2 Tbs. salad oil
1 cup raw long-grain converted rice
1 lb. fresh or frozen shrimp, shelled and cleaned

Directions:

Thoroughly mix all ingredients except shrimp in stoneware.  Cover and cook on Low for 8-10 hours.  One hour before serving, turn to High.  Stir in uncooked shrimp.  Cover and cook until shrimp are pink and tender.

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