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Crockpot Jambalaya

1 cup diced lean boiled ham
2 onions, coarsely chopped
2 celery ribs, 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 size shrimp, peeled, deveined


Combine the ham, onions, celery, bell pepper, tomatoes, tomato paste, garlic,
parsley, thyme, cloves, oil and rice in a slow cooker. Cook on High 4 to 5 hours.
Add the shrimp and cook until the shrimp are pink, about 1 hour longer.

Serving Size 1 Cup

Weight Watchers PointsPlus = 7 Per Serving

Nutrition Information per 1 cup serving:
Calories: 296, Total Fat: 5g, Saturated Fat: 1g, Cholesterol: 125mg, Sodium: 513mg, Carbohydrates: 38g,
Fiber: 3g, Protein: 24g, Calcium: 108mg
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