CrockPot Shrimp Jambalaya
Ingredients
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)
Directions
INSTRUCTIONS
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.
