Tuesday, October 19, 2010

Slow-Cooker Shrimp and Chicken Creole

I have not tried my hand at cajun cuisine until just recently.  And to be blunt,  I'm hooked.  The way the flavors meld and the subtleness of the heat plays in is wonderful.  Well, it just so happened to be a day when my Grandma was going to be joining us for dinner that I decided to break out my slow cooker and play around.  I was a little hesitant to make it that night, in fear that it may upset her stomach.  I was under the impression that if it was cajun it was hot and spicy, but after making this dish, I was impressed.  It was not hot and spicy at all.  Instead, it had a depth of flavor before finishing with a nice medium warmth.  Served over my old faithful, jasmine rice, this was the perfect cajun dish.  Even my children loved this one.  And not to toot my own horn and all, but my husband said that this was my best meal ever.  And that says a lot.

‎1 lb skinless chicken thighs
1 red bell pepper (diced)
1 large onion (diced)
2 ribs of celery (diced)
1 can (15 oz) stewed tomatoes , undrained
1 clove of garlic (minced)
1 tbs sugar
1 tsp paprika
1 tsp Cajun seasoning
1 tsp salt
1 tsp black pepper
1 lb shelled/ deveined/ cleaned shrimp
1 tbs lemon juice
few dashes of Louisiana Hot Sauce
prepared white rice (I use Jasmine Rice)

-Place chicken thighs in slow-cooker. Add bell pepper, onion, celery, tomatoes with juice, garlic, sugar, paprika, Cajun seasoning, salt and pepper. Cover; cook on LOW for 8-10 hours. In last hour of cooking, add shrimp, lemon juice and hot sauce. Serve over warm rice. Serves 6. Enjoy!See More


  1. When we finished eating this dish, I asked my hubby (Rich) how he liked it. He replied, "I think it may be the best thing you've ever made." If my head could have gotten any bigger at that moment, I may have took flight! This is what it's all about for me.

  2. Could you add some converted rice to the pot for the last couple hours, or is there not enough liquid?

  3. Me, myself, I would say no. This is a dish that you want at it's best. It only takes a few minutes to steam up some rice on the stovetop-basically the same amount of time it takes me to make drinks, set the table and round up my midgets for dinner ;) It will soak up all of the liquid and make the dish too dry I would think :) It is just so good!

  4. I have it cooking...so anxious to see how it is!!!

  5. We don't eat seafood, would either sliced sausage or doubling up on the chicken work out?