Tuesday, April 14, 2009

Recipe Review: Slow-Cooker Cajun Shrimp and Rice

Also from Fitness Magazine's "Seven Super-Easy Suppers". The rice was a tad bit mushy, especially the next day when reheated. Great flavor, though. It was a little bit spicy (but not too spicy). My picky 7-year-old, who turns his nose up at spicy food, tomatoes, and cooked green bell peppers, ate it without complaining. The house smelled wonderful while it was cooking and afterward!

--Cajun Shrimp and Rice--

-1 28-ounce can diced tomatoes
-1 14-ounce can chicken broth
-1 cup chopped onions
-1 green bell pepper, chopped
-1 6- to 6.25-ounce package long-grain and wild rice mix, such as Uncle Ben's
-1/4 cup water
-2 garlic cloves, chopped
-1/2 tsp Cajun seasoning
-1 pound cooked, shelled, and deveined shrimp
-Hot pepper sauce (optional)

Combine tomatoes (with juices), broth, vegetables, rice mix (with its seasoning packet), water, garlic, and Cajun Seasoning in slow-cooker. Cover; cook on low for 5 to 6 hours or on high for 3 to 3.5 hours. Stir shrimp into rice mixture. Cover; cook for 15 minutes longer on high. Sprinkle with hot pepper sauce if desired.

Nutritionals: 223 calories, 21g protein, 2g fat, 3g fiber

WW Points: 4


  1. I have never done shrimp in a slow cooker before. Thanks!

  2. I used frozen, just FYI. Worked great!