* 1 1/2 cups white rice
* 1 can (28 oz) diced tomatoes, not drained
* 3/4 cup dry white wine
* 3 celery ribs, chopped
* 2 medium onions, chopped
* 1 yellow bell pepper, chopped
* 1 can (13 3/4 oz) quartered artichoke hearts, rinsed & drained
* 3 tablespoons chopped fresh parsley
* 1/2 teaspoon garlic powder
* 1/4 teaspoon cayenne
* 1/4 teaspoon seasoned salt
* 1/2 teaspoon ground black pepper
* 1/4 cup chopped fresh basil
* 1 cup chopped cooked ham
* 1 lb peeled & deveined cooked shrimp
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1. Put in crock pot: rice, tomatoes, wine, celery, onions, bell pepper, artichokes, parsley, garlic powder, cayenne, seasoned salt and black pepper. Mix well.
2. Cover and cook on low for about 4 hours, until rice is tender but not mushy. Add the basil, ham and shrimp. Stir well. Cover and cook for another 15 minutes.
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