Shrimp Jambalaya

1 1/2 cups converted white rice
1 (28 oz) can diced peeled tomatoes
3/4 cup dry white wine
3 celery ribs, chopped
2 medium onions, chopped
1 green bell pepper, chopped
1 can quartered artichoke hearts,drained
3 tablespoons chopped fresh parsley
1/2 teaspoon garlic powder
1/8 to 1/4 teaspoon cayenne pepper
1/4 teaspoon seasoned salt
1/2 teaspoon black pepper
1/4 cup chopped fresh basil or
1 teaspoon dried
1 cup chopped cooked ham
1 pound peeled, cooked shrimp

In a 4 quart slow cooker, mix together the rice, tomatoes with their liquid,
wine, celery, onions, bell pepper, artichokes, parsley, garlic powder,
cayenne, seasoned salt, and black pepper. Cover and cook on low for
3 1/2 to 4 hours, or until the rice is tender but not sticky and mushy. Stir
in the basil, ham and shrimp. Cook, covered, 15 minutes longer, or until
the ham and shrimp are hot.



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