Slow Cooker Creole Jambalaya

This turned out great! You could just put it over the rice but i decided to add the instant rice in at the end of the cooking time.

Slow Cooker Creole Jambalaya
Makes: 2 servings
1 cup chopped celery
1 dash garlic powder
1 can (14 1/2 ounces) diced tomatoes with green chilies, undrained
3 oz chopped fully cooked smoked sausage (skinless)
1 teaspoon parsley flakes
1 tsp Cajun seasoning
1/4 teaspoon dried thyme leaves
1/8 teaspoon pepper
4 drops red pepper sauce
6 ounces uncooked peeled deveined medium shrimp, thawed
1 cup hot cooked brown rice

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.
Yield: 2 servings. 1 Serving: 311 Calories; 3g Fat (9.1% calories from fat); 27g Protein; 43g Carbohydrate; 3g Dietary Fiber; 185mg Cholesterol; 1555mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fat; 0 Other Carbohydrates.

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