Crock Pot Jambalaya - cooking recipe

Ingredients

1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
2 medium celery ribs, chopped (1 cup)
3 garlic cloves, finely chopped
1 (28 ounce) can diced tomatoes, undrained
2 cups spicy smoked sausage, fully cooked and sliced (andouille is best)
1 tablespoon parsley flakes
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper sauce (more or less to taste)
3/4 lb medium shrimp, peeled deveined uncooked, thawed if frozen
4 cups cooked rice

Preparation

Mix all ingredients except shrimp and rice in 3 1/2- to 6-quart slow cooker.
Cover and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or until vegetables are tender.
Stir in shrimp.
Cover and cook on low heat setting about 1 hour or until shrimp are pink and firm.
Serve jambalaya with rice.