Jambalaya I - cooking recipe

Ingredients

2 cups diced ham
2 onion, chopped
2 stalks celery, diced
1 green bell pepper, chopped
2 (14.5 ounce) cans stewed tomatoes
1/4 cup tomato paste
3 cloves garlic, minced
1 tablespoon minced fresh parsley
1/2 teaspoon dried thyme
2 whole cloves
2 tablespoons vegetable oil
1 cup converted long-grain white rice
1 pound medium shrimp - peeled and deveined

Preparation

In a slow cooker combine and thoroughly mix the ham, onions, celery, bell pepper, tomatoes, tomato paste, garlic, parsley, thyme leaves, cloves, salad oil and rice. Cover and cook on low for 8 to 10 hours.
One hour before serving, turn slow cooker to high. Stir in the uncooked shrimp. Cover and cook until the shrimp are pink and tender.