Thirty-one Days of Lor-cipies

A Christmas Gift to You

from Loree Lough

 

Well, here's another time-saving scrumptious recipe for you! Keep in mind you can adjust the 'spicy' spices to suit your personal taste. As for my family and me...we like it hot! <G> (And yes, you can freeze the leftovers!)

Don't forget to take a picture of your version of this delictable dish and post it here, so I can add your name to my Santa hat. Then, on January 1st, one of my gran-dorables will pick a name...and I'll send that lucky person a basket filled with fantastic Maryland surprises!

 

Happy cooking!
Loree

 

December 2

Loree-style Jambalaya

 

Ingredients:

 

2 cups boiled ham, cut into bite-sized cubes

2 onions, diced

1 stalk celery, sliced

1 green pepper, seeded and diced

1-28 ounce can whole tomatoes

¼ cup tomato paste

2 cloves garlic, minced

1 tablespoon parsley, minced

½ teaspoon thyme, minced

2 whole cloves

2 tablespoons vegetable oil

1 cup uncooked long-grain (converted) rice

1 pound frozen shrimp (must be shelled and deveined)

 

Directions:

 

Mix everything EXCEPT FOR shrimp into slow cooker.

Cover and cook on LOW for 8-10 hours.

One hour before serving, turn slow cooker to HIGH.

Stir in uncooked shrimp.

Cover and cook until shrimp have turned pink (30-45 minutes, depending on the power of your slow cooker).