Jambalaya

Want dinner ready and waiting in the evening? Start this recipe in the slow cooker in the morning and voila! Dinner’s done. The best part? You can make this Cajun/Creole dish as spicy as you like.

Jambalaya
Serves 8

Ingredients
1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
2 medium celery stalks, chopped (1 cup)
3 garlic cloves, finely chopped
1 can (28 oz) diced tomatoes, undrained
2 cups chopped fully cooked smoked sausage
1 tablespoon parsley flakes
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper sauce
3/4 pound uncooked peeled deveined medium shrimp, thawed if frozen
4 cups hot cooked rice

Directions
In 3 1/2- to 6-quart slow cooker, mix all ingredients except shrimp and rice.

Cover; cook on Low heat setting 7 to 8 hours (or High heat setting 3 to 4 hours).

Stir in shrimp. If needed, reduce heat setting to Low; cover and cook on Low heat setting about 1 hour longer or until shrimp are pink and firm. Serve jambalaya with rice.