Wednesday, December 12, 2012

Slow-Cooker Cajun Shrimp and Rice (Whatever Wednesday Post!)

It's great to be back in the blog world.  Yesterday's post sparked some wonderful conversation, and I appreciate everyone's comments (both good and bad).  It was pretty clear that just as I hadn't read the book "Wheat Belly", many of those who posted comments also didn't read my entire post.  I was not writing a review of the book, but mainly trying to back-up what I teach to my clients, that wheat can be a part of a healthy and balanced diet.  Working in a grocery store I have to be open to all types of diets, views, and opinions (and really, being an RD in most community settings this is the case).  And, as a practicing dietitian and professional, I believe that it's important to teach evidence-based nutrition information (and not to fall for the naive idea that "correlation indicates causation", as one RD pointed out in her comments yesterday), and I am still not convinced that wheat (or any grain) is bad (unless, of course you are medically unable to consume them). Until it is proven otherwise, I will continue to believe that Americans are consuming too many grains, and the wrong types (mainly refined instead of whole) and that that is one of our many dietary shortcomings.  I am not yet able to agree that wheat is bad, but only that we are eating too much (and what is the right amount? I don't think we know that quite yet either.....).   I am happy for anyone who has followed a wheat or gluten-free diet for reasons other than an allergy or Celiac and who have had success (like I said yesterday, I am one of them!).  

Ok, it's food time.

I love slow cookers.  

I can throw a bunch of seemingly random ingredients into a large pot, turn on the heat, walk away for several hours, and come home to deliciousness.......

The recipe is called "Slow-Cooker Cajun Shrimp and Rice", but this looks more like a stew to me, no?  Read my notes below and you'll see that my choice of using brown rice might have been what turned this slow-cooker meal into more of a stew.  Not that it really mattered, as Nick and I still devoured this meal for three nights straight.

I seriously love shrimp. I could eat it each and every night, if I could.  But I don't, because variety is important.  While shrimp is high in selenium, omega-3, and a special kind of carotenoid called astazanthin (it has many anti-inflammatory properties), it's also pretty high in cholesterol.  But let's be honest, most research suggests saturated fat is the main culprit for increasing your cholesterol numbers, and shrimp is a low saturated fat food (making it a great substitute for that burger you're about to eat. )

I didn't use wild rice, as the recipe suggested.  If I make this again, I will.  I actually used all brown rice, and I think it cooked much faster than wild rice, and became more starchy.  Oops!  It was still delicious.

Cajun Shrimp and Rice
Slightly modified from a recipe found in Fitness Magazine
Makes: 6 servings

1 28-ounce can diced tomatoes
1 14-ounce can low-sodium chicken broth
1 cup chopped yellow onions
2 cups chopped green or yellow bell pepper
1 6- to 6-1/4-ounce package long-grain and wild-rice mix (found in any grocery store)
1/4 cup water 
1 garlic clove, chopped 
1/2 teaspoon Cajun seasoning 
1 pound cooked, shelled and deveined shrimp 
Hot Sauce

NOTE:  If you're following a low FODMAPs diet, this recipe is probably not for you.  I tried to reduce the onion and garlic, but it was still pretty loaded.  I stuck to a fairly small serving each time I ate this, so it didn't cause me too many problems.  I also cut the onion into very large chunks, so it was easy to avoid, but still not FODMAPs-free.


1. In a 3-1/2- or 4-quart slow cooker, combine tomatoes with their juices, chicken broth, onions, bell pepper, rice mix with seasoning packet, water, garlic, and Cajun seasoning. 
2. Cover; cook on low-heat setting 4-5 hours or on high-heat setting 2 1/2 - 3 hours. 
3. Stir shrimp into rice mixture. Cover; cook for 15 minutes longer at high-heat setting. Sprinkle with hot sauce (if desired).

Estimated Nutrition Facts for 1/6th of recipe
QUESTION:  Do you like shrimp?  If not...why the heck not?!  haha, jk. It's definitely not for everyone. But if you like it, try this recipe!

Thanks for reading!

The Candid Rd


  1. I love love love shrimp!! This looks yummy... I haven't gotten my crockpot out yet since I moved, but I think shrimp is gonna have to be at the top of my list :-)

  2. Thanks for educational and supportive blog post Slow-Cooker Cajun Shrimp and Rice (Whatever Wednesday Post!) , obviously in your blog all is good. if you post useful comments on blogs there is always the chance that actual humans will click through.

  3. I love shrimp, and all seafood really. Which is perfect living on the west coast, as we have access to fresh, wild, delicious seafood :) My boyfriend doesn't like shellfish though - he calls them "insects of the sea". HA!

  4. The blog was absolutely fantastic! Lot of great information Which Can Be In Some helpful or The Other Way. Keep updating the blog, looking forward for more happy ... Great job, keep it up ...