Jambalaya

1 onion, chopped

1 green bell pepper, chopped

2 celery stalks, chopped

3 garlic cloves, finely chopped

1 can (28 oz) diced tomatoes, undrained

2 cups chopped fully cooked smoked sausage

1 Tbsp parsley flakes

1/2 tsp thyme

1/2 tsp salt

1/4 tsp pepper

1 tsp cayenne pepper

1/4 tsp red pepper sauce

3/4 pound uncooked peeled deveined medium shrimp

4 cups hot cooked rice

Mix all ingredients except shrimp and rice in slow cooker.  Cover and cook on low for 7-8 hours (or high 3-4 hours) or until vegetables are tender.  Stir in shrimp.  Cover and cook on low heat setting about 1 hour or until shrimp are pink and firm.  Serve jambalaya with rice.