4 oz. lean ham, chopped
1 cup chopped onion
2 celery stalks, chopped
1 medium green pepper, chopped
1 28 oz. can tomatoes and juice
1/4 cup tomato paste
1 clove garlic, minced
1 T. Minced fresh parsley, or 1/2 T. dried parsley
1/2 tsp. chopped fresh thyme, or 1/4 tsp. dried thyme
2 whole cloves
1 T. Canola oil
2/3 cup uncooked white or brown rice
16 medium-large shrimp, peeled and deveined

Thoroughly mix all ingredients except shrimp in a slow cooker. Cover and cook on low setting for 7-10 hours. One hour before serving, turn slow cooker to high setting. Stir in uncooked shrimp. Cover and cook until shrimp are pink and tender.

Yield: 4 servings
Serving size: 1 1/2 cups