SHRIMP CREOLE SLOW COOKER RECIPES

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SLOW COOKER SHRIMP & SAUSAGE JAMBALAYA RECIPE - FOOD.COM



Slow Cooker Shrimp & Sausage Jambalaya Recipe - Food.com image

This is very easy and wonderful to come home to after a long day at work. Even after cooking for 8 hours the vegetables are crisp and tasty. I use 1 tablespoon bayou blast (emeril) instead of red pepper sauce and turkey kielbasa for the sausage. I cook my rice in a rice-cooker. My teenagers say it is the best meal that I make. What an easy & tasty dinner this is!

Total Time 8 hours 30 minutes

Prep Time 30 minutes

Cook Time 8 hours

Yield 6-8 serving(s)

Number Of Ingredients 14

1 large onion, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
4 celery ribs, chopped (I use outer stalks of celery hearts)
1 tablespoon garlic, minced
1 (28 ounce) can diced tomatoes, undrained
2 cups smoked sausage, chopped (fully cooked)
1 tablespoon parsley flakes
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper sauce
1 lb large shrimp, peeled and deveined (uncooked)
4 cups cooked rice

Steps:

  • Mix all ingredients except shrimp and rice in a large slow cooker.
  • Cover and cook on low setting 7 to 8 hours (or high for 3 to 4 hours).
  • Stir in shrimp. Cover and cook on high heat about 1/2 hour or until shrimp are pink and firm.
  • Serve with rice.

Nutrition Facts : Calories 266.4, FatContent 1.5, SaturatedFatContent 0.2, CholesterolContent 95.5, SodiumContent 659.8, CarbohydrateContent 47.2, FiberContent 3.7, SugarContent 6.4, ProteinContent 15.4

SHRIMP CREOLE RECIPE - BETTYCROCKER.COM



Shrimp Creole Recipe - BettyCrocker.com image

Enjoy this hearty shrimp that's served with rice – a wonderful dinner ready in an hour.

Provided by Betty Crocker Kitchens

Total Time 1 hours 0 minutes

Prep Time 30 minutes

Yield 6

Number Of Ingredients 13

2 lb uncooked medium shrimp in shells, thawed if frozen
1/4 cup butter or margarine
3 medium onions, chopped (1 1/2 cups)
2 medium green bell peppers, finely chopped (2 cups)
2 medium stalks celery, finely chopped (1 cup)
2 cloves garlic, finely chopped
1 cup water
2 teaspoons chopped fresh parsley
1 1/2 teaspoons salt
1/4 teaspoon ground red pepper (cayenne)
2 dried bay leaves
1 can (15 oz) tomato sauce
6 cups hot cooked rice

Steps:

  • Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein. Cover and refrigerate.
  • In 3-quart saucepan, melt butter over medium heat. Cook onions, bell peppers, celery and garlic in butter about 10 minutes, stirring occasionally, until onions are tender.
  • Stir in remaining ingredients except rice and shrimp. Heat to boiling; reduce heat to low. Simmer uncovered 10 minutes.
  • Stir in shrimp. Heat to boiling; reduce heat to medium. Cover and cook 4 to 6 minutes, stirring occasionally, until shrimp are pink and firm. Remove bay leaves. Serve shrimp mixture over rice.

Nutrition Facts : Calories 400 , CarbohydrateContent 57 g, CholesterolContent 160 mg, FatContent 1 , FiberContent 3 g, ProteinContent 22 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Serving, SodiumContent 1860 mg, SugarContent 6 g, TransFatContent 0 g

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