Instructions: In a crock-pot combine and thoroughly mix the ham, onions, celery, bell pepper, tomatoes, tomato paste, garlic, parsley, thyme leaves, cloves, olive oil, pepper sauce, Worcestershire and rice. Cover and cook on low for 8 to 10 hours. One hour before serving, turn slow cooker to high. Stir in the uncooked shrimp. Cover and cook until the shrimp are pink and tender.

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