Shrimp Jambalaya (slow Cooker)

Total Time: 4 hrs 10 mins Preparation Time: 10 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 1 1/2 cups converted rice
• 1 (28 ounce) can diced tomatoes (and peeled)
• 3/4 cup dry wine
• 3 celery ribs, chopped
• 1 green bell pepper, chopped (yellow pepper substitute optional)
• 1 (13 3/4 ounce) can artichoke hearts, quartered (rinsed and well drained)
• 3 tablespoons fresh parsley, chopped
• 1/2 teaspoon garlic powder
• 1/8-1/4 teaspoon cayenne
• 1/4 teaspoon seasoning salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 cup fresh basil, chopped (or 1 tsp dried)
• 1 cup cooked ham, chopped
• 3/4-1 lb cooked shrimp (peeled and deveined)

Recipe

• 1 in a 3 1/2 or 4 qt slow cooker, mix the rice, tomatoes with liquid, wine, celery, onions, bell pepper, artichokes, parsley, garlic powder, cayenne, seasoned salt, and black pepper.
• 2 cover and cooked on low for 3 1/3 to 4 hours or until the rice is tender but no sticky or mushy.
• 3 stir in basil, ham, and shrimp. cover and cook 10 to 15 more minutes or until meat is hot.