Ingredients:
 
2 cups lean boiled ham, diced
2 medium onions, coarsely chopped
2 stalks celery, sliced
1/2 green bell pepper, seeded and diced
1 28-ounce can whole tomatoes
1/4 cup tomato paste
3 cloves garlic, minced
1 tablespoon parsley, minced
1/2 teaspoon leaf thyme
2 whole cloves
2 tablespoons light vegetable oil
1 cup raw long-grain converted rice
1 pound fresh or frozen raw shrimp, shelled and cleaned
 
Directions:

Thoroughly mix all ingredients except for the shrimp in a crock pot.
 
Cover and cook on low for eight to ten hours.
 
One hour before serving, turn slow cooker to high and stir in uncooked shrimp.
 
Cover and cook until shrimp are pink and tender.

Enjoy!