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Crockpot Shrimp Creole with Brown Rice and Bell Peppers
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Saucepan
  • Knife

Ingredients
  

  • 1 pound large shrimp, peeled and deveined
  • 1 cup uncooked brown rice
  • 2 bell peppers, diced
  • 1 onion, chopped
  • 2 celery stalks, sliced
  • 1 can (14 oz) diced tomatoes
  • 2 cups low-sodium chicken broth
  • 3 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper
  • Salt and black pepper to taste
  • 2 green onions, sliced

Instructions
 

  • Add the diced tomatoes, chicken broth, onion, celery, bell peppers, garlic, paprika, thyme, cayenne, salt, and black pepper to the slow cooker. Stir to combine.
  • Cover and cook on low for 5 hours until the vegetables soften.
  • Stir in the shrimp, then cover and cook on low for 30 more minutes until the shrimp turn pink and opaque.
  • While the shrimp finish cooking, prepare the brown rice according to package directions using 2 cups of water.
  • Spoon the rice into bowls, top with the shrimp creole mixture, and sprinkle with sliced green onions.

Notes

Cook the rice just before serving so it stays fluffy rather than sitting and becoming dense. If the sauce tastes too mild after cooking, stir in an extra pinch of cayenne right before adding the shrimp. Leftovers keep well in the fridge for two days and reheat gently on the stovetop with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Saucepan, Knife