Jambalaya

1 cup diced lean boiled ham
2 onions, coarsely chopped
2 celery stalks, sliced
1/2 green bell pepper, seeded and chopped
1 28 oz. can whole tomatoes
1/4 cup tomato paste
3 garlic cloves, minced
1 TBSP chopped parsley
1/2 tsp dried thyme
2 whole cloves
1 TBSP vegetable oil
1 cup long grain white rice
1 lb. medium shrimp, peeled and deveined

Combine the ham, onion, celery, bell pepper, tomatoes, tomato paste, garlic, parsley, thyme, cloves, oil, and rice in a slow cooker. Cook on high 4-5 hours.

Add the shrimp and cook until the shrimp are pink about 1 hour.

serves 6

points per serving: 6