Ingredients
- 14.5 oz. canned, no-salt-added tomatoes (undrained)
- 1 cup water (if cooking on low or 1 1/2 cups water if cooking on high)
- 1/2 cup finely chopped onion
- 1 medium rib of celery, sliced crosswise
- 1 small green bell pepper (chopped)
- 2 oz. low-sodium, low-fat smoked ham, all visible fat discarded. finely chopped
- 2 tsp. dried parsley (crumbled)
- 2 tsp. dried oregano (crumbled)
- 2 medium garlic cloves (minced)
- 1/2 tsp. dried thyme (crumbled)
- 1/8 to 1/4 tsp. cayenne
- 1 medium dried bay leaf
- 8 oz. raw medium shrimp (thawed if frozen), rinsed, peeled, patted dry
- 1 cup frozen, cut okra (thawed)
- 1 cup uncooked, instant brown rice
- 1/4 cup snipped, fresh parsley
Directions
- In a 3- to 4 1/2-quart round or oval slow cooker, stir together the tomatoes with liquid, water, onion, celery, bell pepper, ham, parsley, oregano, garlic, thyme, cayenne, and bay leaf. Cook, covered, on low for 5 to 6 hours or on high for 2 1/2 to 3 hours, or until the vegetables are tender.
- If using the low setting, change it to high. Quickly stir in the shrimp, okra, and rice and re-cover the slow cooker. Cook for 30 minutes, or until the rice is tender. Discard the bay leaf. Serve the jambalaya sprinkled with the parsley.
This recipe is from American Heart Association Healthy Slow Cooker Cookbook
