Slow Cooker Jambalaya

• 1 large onion, chopped (1 cup)
• 1 medium green bell pepper, chopped (1 cup)
• 2 medium celery stalks, chopped (1 cup)
• 3 garlic cloves, finely chopped
• 1 can (28 oz) diced tomatoes, undrained
• 2 cups chopped fully cooked smoked sausage
• 1 tablespoon parsley flakes
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon red pepper sauce
• 3/4 pound uncooked peeled deveined medium shrimp, thawed if frozen
• 4 cups hot cooked rice

1. Mix all ingredients except shrimp and rice in 3 1/2- to 6-quart slow cooker.

2. Cover and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or until vegetables are tender.

3. Stir in shrimp. Cover and cook on low heat setting about 1 hour or until shrimp are pink and firm. Serve jambalaya with rice. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

4. Serve with Tabasco for those who need a little more fire.