Sunday, 29 September 2013



Just found this one again in my recipe box. I used to make this all the time and we loved it! This is a great recipe for leftover ham.  Guess I better get some ham and bust this one out again this week. :)


- 2 cups diced, cooked ham
- 2 medium onions, coarsely chopped
- 2 stalks celery, chopped
- 1/2 green bell pepper, diced
- 1 large can of whole stewed tomatoes
- 1/4 cup tomato paste
- 3 cloves garlic, minced (optional)
- 1 tbsp parsley
- 1/2 tsp dried thyme
- 2 tbsp vegetable oil
- 1 cup uncooked long-grain converted rice
- 1 lb fresh or frozen shrimp, shelled and deveined (*Shrimp is optional and I do it without*)


- thoroughly combine all ingredients (except shrimp) in Crock Pot
- cover and cook on LOW for 8 to 10 hours
- 1 hour before serving, turn Crock Pot to HIGH & stir in uncooked shrimp*
- cover and continue to cook on HIGH until shrimp are pink & tender*

*Skip last 2 steps if you are omitting shrimp.

Makes 6 hearty servings and is fabulous for school lunches the following day.


~ The Lazy Gourmet

No comments:

Post a Comment