Jambalaya

INGREDIENTS
Cooking time 8 to 10 hours. Serves 4 to 6.

2 cups diced boiled ham
4 andouille sausage
2 medium onions, coarsely chopped
2 stalks celery, sliced
1/2 green bell pepper, seeded and diced
1 can (28 oz) whole tomatoes
1/4 cup tomato paste
3 cloves garlic, minced
1 tbsp minced parsley
1/2 tsp dried thyme leaves
2 whole cloves
2 tbsp vegetable oil
1 cup uncooked long grain converted rice
1 lb fresh or frozen shrimp

Slow Cooker Directions
Pan fry sausage until browned on both sides, and firm when squeezed with tongs. Set aside. Thoroughly mix all ingredients except shrimp and sausage. Cook in Crock Pot on low for 8 to 10 hours.
One hour before serving, slice sausage into medallions, and add, along with shrimp, to Slow Cooker. Cook until shrimp are pink and tender.