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Saturday, September 05 2015

Making this Cajun recipe in the slow cooker allows the flavors of the various ingredients to mingle and develop into a zestfully robust meal.

1    large  onion, chopped
2      ribs celery, sliced
1      sweet green pepper, chopped
1      sweet red pepper, chopped
3    cloves  garlic, chopped
1    10 ounce package  frozen corn kernels, thawed
1/2   pound   chorizo, in 1/2-inch pieces
1    6 1/2ounce can  chopped clams, drained
1    15 1/2ounce can  red kidney beans, drained
1    cup   vegetable broth
1    14 1/2can  stewed tomatoes
1    8 ounce can  tomato sauce
5 1/2   teaspoons   Cajun seasoning
1/2   teaspoon   salt
5 1/2   cups   instant brown rice
1/2   pound   small shrimp
3      scallions, thinly sliced
In 5- to 5 1/2-quart slow cooker, layer onion, celery, peppers, garlic, corn, chorizo, clams and beans.
In bowl, mix broth, stewed tomatoes, tomato sauce, seasoning and salt. Pour into slow cooker.
Cover slow cooker; cook on high heat for 5 hours.
For last 10 minutes, stir in instant brown rice and shrimp.
To serve, garnish with scallions.

Per Serving: cal. (kcal) 360, Fat, total (g) 13, chol. (mg) 70, sat. fat (g) 4, carb. (g) 43, fiber (g) 8, pro. (g) 21, sodium (mg) 980, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:40 am   |  Permalink   |  0 Comments  |  Email

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