1 28-ounce can tomatoes, un-drained and cut up
1 14-ounce can chicken broth
1 cup chopped onion
1 cup chopped green sweet pepper
1 6- to 6-1/4-ounce package long grain and wild rice mix
1/4 cup water
1 teaspoon bottled minced garlic (2 cloves)
1/2 teaspoon cajun seasoning
1 pound cooked, peeled, and deveined shrimp
Bottled hot pepper sauce (optional)
1. In a 3-1/2- or 4-quart slow cooker combine un-drained tomatoes, chicken broth, onion, sweet, pepper, rice mix with seasoning packet, the water, garlic, and Cajun seasoning.
2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 3 to 3-1/2 hours.
3. If using low-heat setting, turn slow cooker to high-heat setting. Stir shrimp into rice mixture. Cover and cook for 15 minutes more. If desired, pass hot pepper sauce.
Cajun Shrimp and Rice