This past Friday I planned to make my first slow cooker meal at my boyfriend’s house for everyone. I drove out there before work, stopped at the Food Lion so I could work straight through the day without having to grocery shopping, and when I came out with my bags my truck had a bunch of emergency lights on! It was an ordeal of a day which I won’t deny, had some tears involved, and thus the dinner went unmade. I had bought the shrimp in the morning and while I waited for my tow truck it started defrosting so I threw it into the fridge when I got back, so I had to make the dish before the weekend was over. So I made it for everyone before I left on Sunday! I have been wanting to experiment with slow cooker recipes more but most recipes aren’t much into clean eating or paleo. But I’ve found a few like this one, luckily! http://www.fitnessmagazine.com/recipes/quick-recipes/dinner/seven-easy-slow-cooker-recipes/?page=6 This one was outrageously easy. It made soo much, too.
Cajun Shrimp and Rice
Makes: 6 servings
– 1 28-ounce can diced tomatoes
– 1 14-ounce can chicken broth
– 1 cup chopped onions
– 1 cup chopped green bell pepper
– 1 6- to 6-1/4-ounce package long-grain and wild-rice mix, such as Uncle Ben’s
– 1/4 cup water
– 2 garlic cloves, chopped
– 1/2 teaspoon Cajun seasoning
– 1 pound cooked, shelled and deveined shrimp
– Hot-pepper sauce (optional) KB Note: I didn’t do this, but I think it could use it!
1. In a 3-1/2- or 4-quart slow cooker, combine tomatoes with their juices, chicken broth, onions, bell pepper, rice mix with seasoning packet, water, garlic, and Cajun seasoning.
2. Cover; cook on low-heat setting 5 to 6 hours or on high-heat setting 3 to 3 1/2 hours.
3. Stir shrimp into rice mixture.
4. Cover; cook for 15 minutes longer at high-heat setting.
5. Sprinkle with hot-pepper sauce if desired.
Nutrition facts per serving: 223 calories, 21g protein, 32g carbohydrate, 2g fat (0g saturated), 3g fiber