Jambalaya

This can be modified to suit your tastes...I tend to pour the Tabasco in...but you can add as much or as little as you like!

1 onion, chopped
1 green bell pepper, chopped
2 med. celery stalks, chopped
3 cloves garlic, crushed
28 oz. can diced tomatoes
2 cups cooked sausage (linguica works well!)
1 tbls. parsley flakes
1/2 tsp. thyme leaves
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. Tabasco
3/4 lb. shrimp*
4 cups cooked rice

1. Mix all ingredients (except shrimp & rice) in crock pot.
2. Cook on low 7-8 hours (High: 3-4 hours)
3. Stir in shrimp, cover and cook on low setting 1 hour.
4. Serve over a bed of rice.

*Disclaimer on the shrimp: It is super yummy, BUT if you plan on having leftovers, I would suggest either leaving it out altogether or making it separately and adding it to individual bowls. If you try to save the whole mix with the shrimp in it, I've found that it gets really "fishy" tasting. Lately, I've just omitted the shrimp because for Andy and I this is a 2+ night meal.