Slow Cooker Creole Jambalaya

 

2

medium stalks celery, chopped (1 cup)

4

cloves garlic, finely chopped

2

cans (14.5 oz each) reduced-sodium diced tomatoes with green pepper and onion, undrained

1/2

cup chopped fully cooked smoked turkey sausage

1/2

teaspoon dried thyme leaves

1/4

teaspoon pepper

1/4

teaspoon red pepper sauce

12

oz uncooked deveined peeled medium (26 to 30 count) shrimp, thawed if frozen, tail shells removed

1

cup uncooked long-grain brown or white rice

2

cups water

• 1 In 3- to 3 1/2-quart slow cooker, mix all ingredients except shrimp, rice and water.
• 2 Cover; cook on Low heat setting 7 to 8 hours or until vegetables are tender.
• 3 Stir in shrimp. Cover; cook on Low heat setting about 30 minutes or until shrimp are pink. Meanwhile, cook rice in water as directed on package, omitting butter and salt. Serve jambalaya with rice.