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Colleen's Slow Cooker Jambalaya

Reviewed: Dec. 27, 2013
This is my husband's and my FAVORITE meal. I put the tomatoes in the food processor, add 1/4 tsp salt, and cook in a pressure cooker. I cook it on 10 lbs pressure for 20 minutes without the shrimp. I start on high, wait for the pressure gauge to jiggle, turn down the temp, and cook for 20. I then release the pressure, add the shrimp (2 lbs), replace the lid, and cook another 5 minutes. We serve it with 10-minute white rice.
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