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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.
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