Cajun Chicken and Shrimp Creole
(from kintyre’s recipe box)
Source: Crock-Pot Cookbook
Prep time: 15 minutes
Cook time: 600 minutes
Serves 6 people
Categories: dinner, nondairy, not tried
Ingredients
- 1 pound skinless chicken thighs
- 1 red bell pepper, chopped
- 1 large onion, chopped
- 1 stalk celery, diced
- 1 can (15 ounces) stewed tomatoes, undrained and chopped
- 1 clove garlic, minced
- 1 tablespoon sugar
- 1 teaspoon paprika
- 1 teaspoon Cajun seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 pound shelled shrimp, deveined and cleaned
- 1 tablespoon fresh lemon juice
- Louisiana-style hot sauce, to taste
- 1 cup prepared quick-cooking rice
Directions
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Place the chicken thighs in the bottom of crock-pot slow cooker.
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Add the bell pepper, onion, celery, tomatoes, garlic, sugar, paprika, Cajun seasoning, salt, and pepper.
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Cover; cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours or until done.
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In the last hour of cooking, add the shrimp, lemon juice and hot sauce.
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Serve over the hot rice.