Slow Cooker Creole Jambalaya (Cooking for 2)

 

1/2

cup chopped celery

2

cloves garlic, finely chopped

1

can (14 1/2 ounces) diced tomatoes with green pepper and onion, undrained

1/2

cup chopped fully cooked smoked sausage

1

teaspoon parsley flakes

1/4

teaspoon salt

1/4

teaspoon dried thyme leaves

1/8

teaspoon pepper

4

drops red pepper sauce

6

ounces uncooked peeled deveined medium shrimp, thawed if frozen

1

cup hot cooked rice

• 1 In 2 1/2- to 3 1/2-quart slow cooker, mix all ingredients except shrimp and rice.
• 2 Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender.
• 3 Stir in shrimp. Cover and cook on low heat setting about 30 minutes or until shrimp are pink and firm. Serve with rice.