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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% | |
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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: Melvin'sWifey
On Apr 20, 2009
This dish turned out okay but it didn't taste very cajun to me. I even doubled the cajun seasoning. The chicken did turn out super moist though, so we enjoyed that part. We used bonless, so there would be no bones floating around! I think I would try this again, but on the stovetop and not the crockpot.
From: Chef #1240809
On Apr 16, 2009
The recipe is excellent. The only change I made was to double the amount of stewed tomatoes. After making the recipe, next time I will add the shrimp much closer to the completion time.
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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