Title: Crockpot Jambalaya
Categories: Seafood, Poultry, Ethnic
Yield: 4 Servings

JUDY GARNETT PJXG05A-----
2 Carrots -- sliced
1 ts Dried oregano -- opt.
2 Garlic clove -- minced
1/2 ts Dried basil
1 ts Salt
1 lb Shrimp; raw -- shelled
1/4 ts Pepper
2 c Rice -- cooked

Put chicken and all other ingreds. (EXCEPT SHRIMP AND RICE) in crockpot.
Cover pot. Cook on low 4 to 5 hours, or on high 2 to 2 1/2 hours. Place
shrimp and rice in slow-cooker. Cover pot. Cook on High for 35 minutes.

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip