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Prep Time: 0 Minutes Cook Time: 300 Minutes |
Ready In: 300 Minutes Servings: 6 |
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Another find that sounded tasty and easy. Ingredients:
14 1/2 ounces canned diced tomatoes with juice |
14 1/2 ounces chicken broth |
1 1/2 cups onions (chopped) |
1 cup green bell pepper (seeded and chopped) |
1 cup celery (thinly sliced) |
2 teaspoons garlic (minced) |
1 1/2 teaspoons paprika |
1/2 teaspoon fresh ground black pepper |
1 1/2 teaspoons salt (or to taste) |
1/4 teaspoon hot pepper sauce |
1 bay leaf |
6 ounces tomato paste |
1 1/2 lbs shrimp (raw, peeled, and deveined) |
1 bunch green onion (white and green, chopped) |
1 tablespoon file powder |
3 cups cooked white rice or 3 cups cooked jasmine rice |
hot pepper sauce |
Directions:
1. Combine the tomatoes with their juices, the broth, onions, bell pepper, celery, garlic, paprika, black pepper, salt, pepper sauce, and bay leaf in the slow cooker; stir in the tomato paste. Cover and cook on LOW for 5-6 hours or on HIGH 2.5-3 hours.
2. Discard the bay leaf. Stir the strimp, green onions, and file powder into the hot tomato veggie mixture, cover & cook until the shrimp are cooked through about 5 minutes.
3. Serve immediately over hot cooked rice with a bottle of hot pepper sauce on the side.
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