Ingredients:
- 2 cans shrimp (approx. 5 ounces each), drain
- 2 cans tuna (approx. 7 ounces each), flaked
- 2 cans crabmeat (approx. 7 ounces each), pick over, remove cartilage
- 1 can chopped pimiento (4 ounces), drained
- 1/3 cup minced fresh parsley
- 3 cups instant rice, uncooked
- 2 cans condensed cream of mushroom soup
- 3 cups water
- 1/2 cup dry white wine
- 1/4 cup onion, chopped
- 2 teaspoons dill weed
- 1/2 teaspoon paprika
- 1/2 teaspoon Tabasco sauce
Preparation:
Place first six ingredients in crockpot. Combine cream of mushroom soup with water, wine, onion, dillweed, paprika and Tabasco sauce. Pour over rice and seafood mixture in crockpot; stir gently to blend well. Cover and cook on low for 3 to 4 hours.
Related Recipes
Seafood Crepes
Seafood au Gratin
Seafood Creole
Seafood Salad Recipe
Shrimp with Peas and Rice
Seafood Newburg Recipe
Shrimp Curry with Rice
Seafood Gumbo
Seafood Linguine
Cajun Shrimp Recipe
Shrimp Raymond with Pasta
Shrimp Jambalaya
Seafood Dip
Crab Imperial
Crabmeat Casserole
Crab Newburg
Crab Salad
Seafood Casserole with Pecans
Shrimp Recipes Index
Seafood Recipes Index
Fish Recipes Index
Main Dish Casseroles
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
