Shrimp Creole from The Southern Slow Cooker
Servings 6 servings
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 cup chopped onion
- ½ cup chopped celery
- 4 small cloves garlic, minced
- 1 16-ounce can diced tomatoes with its juice
- 1 8-ounce can tomato sauce
- ¼ teaspoon dried thyme
- 1 teaspoon sugar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon chili powder
- ¼ teaspoon salt, plus more to taste
- ¼ teaspoon cayenne pepper or more to taste
- 2 bay leaves
- ½ cup diced green bell pepper
- 1 pound medium-size shrimp, peeled and deveined
- Salt and black pepper
- Steamed long-grain rice, for serving
- Minced chives or green onions, for garnish
- Hot sauce, for serving
Instructions
- Spray the inside of the slow cooker with cooking spray.
- Heat the butter and olive oil in a cast-iron pan over medium-high heat. Add the onion and celery and sauté for 3 to 4 minutes, or until translucent. Add the garlic and sauté for another minute. Transfer the onion, celery, and garlic to the slow cooker and add the tomatoes, tomato sauce, thyme, sugar, Worcestershire sauce, chili powder, salt, cayenne, and bay leaves. Cover and cook on low for at least 6 hours and up to 8 hours.
- One hour before serving, add the bell pepper and continue to cook on low. Finally, during the last 10 minutes, add the shrimp and cook until they are pink and slightly curled (be careful not to overcook). Season with salt and pepper. Remove the bay leaf and spoon over rice. Garnish with a sprinkling of fresh chives. Serve with hot sauce on the side.
Notes
“Reprinted with permission from The Southern Slow Cooker by Kendra Bailey Morris, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc.”
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.
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