1 (8-oz.) package cream cheese
1 (10 3/4-oz.) can cream of shrimp soup
1 bunch green onions, chopped
1/2 tsp. Tabasco sauce
1 tbl. Worcestershire sauce
Cut cream cheese into cubes and mix with shrimp soup in slow cooker.
Cook mixture on Low for 2 hours. Add onions and Tabasco and Worcestershire sauces; stir and continue cooking for another 2 hours on Low.
Serve with your choice of crackers or chips. (To ensure a creamy dip, stirring halfway through cooking time is especially important.)
Serves 6 – 8.
Recipe from Slow Cookin’ in the Fast Lane
by Julie Kay, B.R., LA
Shrimp and Rice
Makes 4-6 servings
2 tablespoons butter
1 cup chopped yellow onion
1 garlic clove, minced
½ cup wild rice, thoroughly rinsed and drained
2½ cups chicken broth
¼ teaspoon salt
Freshly ground pepper to taste
½ cup long-grain white rice
¼ cup chopped fresh parsley
1 plum (Roma) tomato, chopped
8 ounces cooked small bay shrimp
Preliminaries: Preheat oven to 350 degrees.
Preparation: In a medium saucepan over medium heat, melt butter. Add onion and garlic and saute until tender, about 5 minutes. Stir in wild rice. Add broth, salt, and pepper. Raise heat to high, bring to a boil, and cook for 1 minute. Stir in white rice. Transfer to a lightly sprayed or oiled 2-quart casserole. Bake, covered, for 45 minutes. Stir in parsley, tomato, and shrimp. Cover and continue baking until liquid is absorbed and rice is tender, about 15 minutes longer.
Source: “The Big Book of Easy Suppers” by Maryana Vollstedt, Chronicle Books, 2006.
Recipe is by Katreshia Verrett.
1 (8-oz.) pkg. Zatarain’s Jambalaya Mix
1/2 cup wild rice
2 lbs. boneless skinless chicken thighs
1/2 tsp. garlic powder
1/2 tsp. black pepper
1 (14-oz.) pkg. andouille sausage or sausage of choice, sliced
3 1/2 to 4 cups water, divided
1/2 lb. cooked, peeled shrimp
Parsley, to garnish
1. Put jambalaya mix, wild rice, chicken (seasoned with garlic powder and pepper), andouille and 2 cups water into cooker.
2. Cook on Low for 6 to 8 hours, adding 1 1/2 to 2 cups more water, 1/2 cup at a time, as rice absorbs liquid.
3. Add in cooked shrimp. Stir and allow to blend for about 15 minutes.
4. Garnish with parsley. Serve.
Note: Verrett adds Tabasco sauce for the extra “kick” that many have come to expect from Louisiana dishes. Taste before adding Tabasco if you prefer a milder version.