Slow Cooker Creole Jambalaya (Cooking for 2)

Here is classic Creole flavourful cooking just for two. ...MORE + LESS -

1/2 cup (125 mL) chopped celery

2 cloves garlic, finely chopped

1 can (14 oz/398 mL) diced tomatoes, undrained

1/2 cup (125 mL) chopped fully cooked smoked sausage

1 tsp (5 mL) parsley flakes

1/4 tsp (1 mL) salt

1/4 tsp(1 mL) dried thyme leaves

1/8 tsp (0.5 mL) pepper

4 drops red pepper sauce

6 oz (175 g) uncooked peeled deveined medium shrimp, thawed if frozen

1 cup (250 mL) hot cooked rice

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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.