Shrimp JambalayaIngredients1 (14.5-ounce) can no-salt-added tomatoes, undrained1 cup water (if cooking on low) or 1½ cups water (if cooking on high)½ cup finely chopped onion1 medium rib of celery, sliced crosswise1 small green bell pepper, chopped2 ounces lower-sodium, low-fat smoked ham, all visible fat discarded, finely chopped2 teaspoons dried parsley, crumbled1 teaspoon dried oregano, crumbled2 medium garlic cloves, minced½ teaspoon dried thyme, crumbled1/8 to ¼ teaspoon cayenne1 medium dried bay leaf**********8 ounces raw medium shrimp, thawed if frozen, peeled, rinsed, and patted dry1 cup frozen cut okra, thawed1 cup uncooked instant brown rice¼ cup snipped fresh parsleyDirectionsIn the slow cooker, stir together the tomatoes with liquid, water, onion, celery, bell pepper, ham, parsley, oregano, garlic, thyme, cayenne, and bay leaf. Cook, covered, on LOW for 5 to 6 hours or on HIGH for 2½ to 3 hours, or until the vegetables are tender.If using the low setting, change it to high. Quickly stir in the shrimp, okra, and rice and re-cover the slow cooker. Cook for 30 minutes, or until the rice is tender. Discard the bay leaf. Serve the jambalaya sprinkled with the parsley. Makes 4 servings.This recipe is reprinted with permission from American Heart Association Healthy Slow Cooker Cookbook, Copyright © 2012 by the American Heart Association.