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

  1. Place the chicken thighs in the bottom of crock-pot slow cooker.

  2. Add the bell pepper, onion, celery, tomatoes, garlic, sugar, paprika, Cajun seasoning, salt, and pepper.

  3. Cover; cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours or until done.

  4. In the last hour of cooking, add the shrimp, lemon juice and hot sauce.

  5. Serve over the hot rice.

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