Main Dishes:

Cajun Chicken and Shrimp Creole

Comment on this recipe

Ingredients

2 pounds skinless chicken thighs
1 red bell pepper, chopped
1 large onion, chopped
2 stalks celery, diced
1 can (15 ounces) stewed tomatoes, undrained and chopped
3 cloves garlic, minced
1 tablespoon granulated sugar
1 teaspoon paprika
1 teaspoon Cajun seasoning
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 pound shelled shrimp, deveined and cleaned
1 tablespoon fresh lemon juice
Louisiana Hot Sauce to taste
2 cups prepared quick-cooking rice

Instructions

Place the chicken thighs in the bottom of the slow cooker. Add remaining ingredients except for shrimp, lemon juice, hot sauce and rice. Cover; cook on low 8-10 hours (or on high 4-5 hours). In the last hour of cooking, add the shrimp, lemon juice and hot sauce. Serve over hot rice.

Sue Klawon
Rock Island