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Cheesy Cajun Shrimp and Rice Crockpot Casserole
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Course Main Course
Cuisine Cajun
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 small onion, diced
  • 1 green bell pepper, diced
  • 3 garlic cloves, minced
  • 2 tablespoons butter, melted
  • 2 tablespoons Cajun seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound shrimp, peeled and deveined
  • 1 1/2 cups shredded cheddar cheese

Instructions
 

  • Add the rice, chicken broth, onion, bell pepper, garlic, melted butter, Cajun seasoning, salt, and black pepper to the slow cooker. Stir well to combine everything evenly.
  • Cover and cook on low for 3 hours until the rice is tender and has absorbed most of the liquid.
  • Stir in the shrimp and 1 cup of the shredded cheddar cheese. Cover again and cook on low for 30 more minutes until the shrimp turn pink and opaque.
  • Sprinkle the remaining 1/2 cup of cheddar cheese over the top. Cover for 5 minutes to let the cheese melt before serving.

Notes

Stir the cheese in at the end rather than at the start to keep the texture creamy instead of separated. If the rice looks a bit dry after the first cook time, add a splash of broth before adding the shrimp. Leftovers reheat well with a little extra broth to loosen the rice.
Course: Main Course
Cuisine: Cajun
Equipment: Slow Cooker