• 2 1/2 - 4 oz. cans shrimp
  • 1 - 12 oz. can tuna
  • 3 - 4 oz. cans crab meat
  • 1 - 2 oz. jar chopped pimiento
  • 1/3 cup fresh parsley
  • 3 cups instant rice
  • 2 cans cream of mushroom soup
  • 3 cups water
  • 1/2 cup dry white wine
  • 1/4 cup onion, chopped
  • 2 tsp. dill weed
  • 1/2 tsp. paprika
  • 1/2 tsp. hot sauce

Prep Time: 10 minutes

Cook Time: 3 to 4 Hours

Heat Setting: Low

Serves: 4

Preparation:

Place shrimp (drained), tuna (flaked), crab meat, pimiento (drained), minced parsley, and rice (uncooked) in the slow cooker. Combine cream of mushroom soup with water, wine, onion, dill weed, paprika and hot sauce. Pour over rice and seafood mixture in slow cooker and stir to blend well.