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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (448g) Recipe makes 6 servings |
||
| Calories 389 | ||
| Calories from Fat 64 | (16%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.2g | 11% | |
| Saturated Fat 1.8g | 9% | |
| Monounsaturated Fat 2.1g | ||
| Polyunsaturated Fat 2.0g | ||
| Trans Fat 0.2g | ||
| Cholesterol 272mg | 90% | |
| Sodium 868mg | 36% | |
| Potassium 797mg | 22% | |
| Total Carbohydrate 30.9g | 10% | |
| Dietary Fiber 2.2g | 8% | |
| Sugars 8.8g | ||
| Protein 48.4g | 96% | |
Crock Pot Cajun Chicken and Shrimp
By: ~*Miss Diggy*~
Oct 8, 2002
Wonderful creole type dish! This is so little in fat too!
SERVES 6
Ingredients
- 2 lbs skinless chicken thighs
- 1 red bell pepper, chopped
- 1 large onion, chopped
- 2 stalks celery, diced
- 1 (15 ounce) can stewed tomatoes, chopped and undrained
- 3 garlic cloves, minced
- 1 1/2 tablespoons granulated sugar
- 1 teaspoon paprika
- 1 teaspoon cajun seasoning
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
- 1 lb shelled shrimp, deveined and cleaned
- 1 tablespoon fresh lemon juice
- hot sauce, to taste
- 2 cups cooked rice
Directions
1
Put all into crock pot except for last 4 ingredients with thighs at bottom.2
Cook on low 8-10 hours or high 4-5 hours.3
In last hour of cooking add shrimp, hot sauce, and lemon juice.4
Serve over rice.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Seafood > Shellfish > Shrimp
- Main Ingredient > Meat > Poultry > Chicken > Thighs/Legs
- Cuisine > North American > United States > Southern > Cajun
- Cuisine > North American > United States > Southern > Creole
- Preparation > Time to Make
- Preparation > Simple
- Preparation > Equipment > Crock-Pot
- Occasion > Dinner Party
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Spring
- Occasion > Seasonal > Winter
- Occasion > Taste/Mood > Spicy
- Occasion > To Go... > Potluck
- Occasion > Everyday
Featured Reviews for This Recipe
From: KC_hockey_chick
On Apr 30, 2008
I ommited the tomatoes, I'm picky about how I eat them, but otherwise followed the recipe to the 'T' I ended up taking the leftovers to work and my co-workers loved it!
From: Chef Viktor
On Apr 28, 2008
Great recipe, just the right amout of spices, will add sausage the next time I fix this
From: dallice
On Nov 15, 2002
This was excellent and really easy. However, the five minute prep time is a little off. I don't know anybody who can chop onions, bell pepper and celery AND clean and devein shrimp in five minutes. Prep time is actually more like 20 minutes. Served this over basmati rice with crusty bread. MMMMMMGood!!!! Will make this often throughout the winter months.
From: Gladys58
On Nov 20, 2002
This is a great crockpot recipe. The only changes I made were to leave out the sugar and double the cajun seasoning. I used medium size shrimp and it worked fine. Thanks for sharing such an easy and tasty recipe.
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