Creole Jambalaya

1/2 cup chopped celery

2 cloves garlic, finely chopped

1 can rotel, undrained

1/2 cup chopped fully cooked smoked sausage

1 tsp parsley

1/4 tsp salt

1/4 tsp thyme

1/8 tsp pepper

4 drops red pepper sauce

6 oz uncooked peeled deveined medium shrimp, thawed if frozen

1 cup hot cooked rice

In slow cooker, mix all ingredients except shrimp and rice.  Cover and cook on low heat for 7-8 hours or until vegetables are tender.  Stir in shrimp.  Cover and cook on low heat setting about 30 minutes or until shrimp are pink and firm.  Serve with rice.

Serves 2