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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