Slow Cooker Shrimp & Sausage Jambalaya - cooking recipe

Ingredients

1 large onion, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
4 celery ribs, chopped (I use outer stalks of celery hearts)
1 tablespoon garlic, minced
1 (28 ounce) can diced tomatoes, undrained
2 cups smoked sausage, chopped (fully cooked)
1 tablespoon parsley flakes
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper sauce
1 lb large shrimp, peeled and deveined (uncooked)
4 cups cooked rice

Preparation

Mix all ingredients except shrimp and rice in a large slow cooker.
Cover and cook on low setting 7 to 8 hours (or high for 3 to 4 hours).
Stir in shrimp. Cover and cook on high heat about 1/2 hour or until shrimp are pink and firm.
Serve with rice.