Ingredients

The following ingredients have 7 Servings
  • ¼ Cup Unsalted Butter
  • 1 Cup Diced Yellow Onion
  • ½ Cup Diced Celery
  • ½ Cup Diced Green Bell Pepper
  • 2 Pounds Shrimp (peeled and deveined)
  • 19 Ounces Canned Diced Tomatoes
  • 3 Cups Low-Sodium Chicken Broth
  • 2 Teaspoons Creole Seasoning
  • ½ Teaspoon Worcestershire Sauce
  • ⅛ Teaspoon Cayenne Pepper (more or less per taste)
  • 1 ½ Cups Long-Grain White Rice (Uncooked)

Instruction

  • In a medium skillet on the stove-top set over medium-high heat melt the butter and then add the onion, celery and bell pepper. Sauté until the onion is translucent.
  • Add the sautéed vegetables, shrimp, tomatoes, chicken broth, Creole seasoning, Worcestershire sauce and cayenne pepper to a 6 quart or larger slow cooker.
  • Cover and cook on LOW for 3 hours.
  • Turn the slow cooker to HIGH and stir in the dry white rice.
  • Recover and cook for an additional 1 hour or until the rice is cooked.
  • Turn the slow cooker OFF and eat immediately to avoid overcooking the rice.
  • Enjoy!