Monday, April 23, 2012

Crock Pot Cajun Chicken and Shrimp Creole

It was a chilly day in Southern Cali -- well not really but i wanted something spicy and came up with this :) It warmed my tummy and the kids DEVOURED it. i would increase the shrimp to TWO pounds if your family loves shrimp as much as mine does! Serve this yummy deliciousness over cauli rice... Mmmmm...

3 pounds boneless skinless chicken thighs
1 bell pepper, chopped
1 large onion, chopped
2 stalks celery, diced
1 14.5 ounce can stewed tomatoes
4 cloves garlic, minced
1 Tbsp coconut sugar
2 Tbsp Cajun Seasoning (recipe below)
1 pound wild caught shrimp, peeled and deveined
1 Tbsp lemon juice

Cajun Seasoning
[ this makes twice as much as you’ll need – save it in an airtight container for the next time you make this dish – I know there will be a next time!]
2 ½  tsp paprika
2 tsp sea salt
2 tsp garlic powder
1 ¼ tsp dried oregano
1 ¼ tsp dried thyme
1 tsp black pepper
1 tsp onion powder
1 tsp cayenne pepper
½ tsp red pepper flakes

Season chicken thighs with Cajun seasoning then place in the bottom of the crock pot or baking dish
Add vegetables, garlic and stewed tomatoes then cover and cook (4 hours on low | 2 hours on high) 
In the last hour of cooking, add shrimp and lemon juice
Serve over cauli rice.

1 comment:

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