jambalaya

prep time:  tbd
cook time: 8 - 8 1/2 hours
servings:  tbd
ingredients:
1 28-ounce can diced tomatoes undrained
1 medium onion - chopped
1 medium red bell pepper - chopped
2 tablespoons minced garlic
2 teaspoons dried parsley flakes
2 teaspoons dried oregano
1 teaspoon hot pepper sauce (hot sauce)
1/2 teaspoon dried thyme
2 pounds cooked large shrimp
2 cups uncooked instant rice
2 cups chicken broth

steps:
1.  combine tomatoes with juice, onion, bell pepper, garlic, parsley, oregano, hot sauce and thyme in slow cooker. cover cook on low 8 hours.

2.  stir in shrimp cover; cook on low 20 mins.

3.  meanwhile, prepare rice substituting broth for water. serve jambalaya over hot cooked rice.

- mama walton