Slow Cooker Shrimp Creole Recipes

SHRIMP CREOLE (SLOW COOKER)

Steps:

• Melt the butter in a heavy bottomed pan over medium heat. Add the flour and cook, stirring often, until you have a medium brown roux. .
• Add the onion, celery, bell pepper and garlic; cook, stirring occasionally for about 6-8 minutes.
• Add the black, white and cayenne peppers, bay leaves, thyme, basil, salt and tomato sauce. Stir to mix and cook for one minute. With a spatula, scrape the contents of the pan into the crock along with the diced tomatoes; stir. Cook LOW for 4 hours.
• Remove the lid and stir well. Some of the sauce will be stuck to the sides of the crock and look almost as if it were burned. This is the carmelization process. Scrape all the sides and stir it back into the sauce. Add the shrimp and parsley; continue cooking on LOW for 1 hour; stirring once during the cooking process. Serve over steamed rice garnishing with sliced green onions.

EASY CROCK-POT SHRIMP CREOLE

Steps:

• Preheat crock pot on high.
• In fry pan, heat olive oil.
• Add peppers, onions and celery. Cook until softened.
• Add chili powder and saute until caramelized.
• Remove from heat and pour into crock pot.
• Add tomatoes, tomato sauce, hot sauce, Worcestershire, white sugar, salt and pepper.
• Cook for 3 hours.
• Add shrimp and cook for about 3 minutes.
• Serve over rice. Top with chopped green onions.

SLOW COOKER CREOLE GARLIC SHRIMP

Steps:

• Gather the ingredients.
• In a bowl, combine all of the ingredients and mix until well blended.
• Set aside 1 teaspoon and store the remaining seasoning, covered, in a cool, dark place.
• Gather the ingredients.
• Combine the butter, oil, sliced garlic, Creole seasoning, and the black and cayenne peppers in the crockery insert of a slow cooker.
• Cover and cook on HIGH for 25 to 30 minutes.
• Meanwhile, peel the shrimp.
• Run a small, sharp knife down the back of each shrimp. Pull out the dark-colored vein or scrape it out with the tip of the knife.
• Rinse the shrimp under cold running water and pat dry.
• Add the prepared shrimp to the slow cooker and stir to coat them with the oil and butter mixture.
• Cover and cook on HIGH for 20 to 30 minutes, stirring about halfway through the cooking time. The shrimp are done when they are opaque and pink in color.
• Remove them to a serving dish and pour the sauce over them.
• Garnish with fresh chopped parsley, if desired, and serve as an appetizer or main dish.

SLOW COOKER SHRIMP CREOLE

Steps:

• Combine all ingredients except shrimp.
• Cook 3 to 4 hours on high or 6 to 8 hours on low.
• Add shrimp during last 30 minutes of cooking.
• Serve over hot cooked rice.
• Chicken, rabbit, or crawfish may be substituted for shrimp.
• Sauté celery, onion, and bell peppers in oil or butter until tender.
• Add remaining ingredients, except shrimp.
• Simmer for at least 30 minutes to an hour.
• Add shrimp (or cubed cooked chicken or other seafood) and simmer for 15 to 20 minutes more.

SLOW COOKER CHICKEN CREOLE

Steps:

• Place chicken breasts in slow cooker. Season with salt, pepper, and Creole-style seasoning to taste. Stir in tomatoes with liquid, celery, bell pepper, garlic, onion, mushrooms, and jalapeno pepper.
• Cook on Low for 10 to 12 hours, or on High for 5 to 6 hours.

SHRIMP CREOLE

Steps:

• Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein. Cover and refrigerate.
• In 3-quart saucepan, melt butter over medium heat. Cook onions, bell peppers, celery and garlic in butter about 10 minutes, stirring occasionally, until onions are tender.
• Stir in remaining ingredients except rice and shrimp. Heat to boiling; reduce heat to low. Simmer uncovered 10 minutes.
• Stir in shrimp. Heat to boiling; reduce heat to medium. Cover and cook 4 to 6 minutes, stirring occasionally, until shrimp are pink and firm. Remove bay leaves. Serve shrimp mixture over rice.

SLOW-COOKER CREOLE JAMBALAYA (COOKING FOR 2)

Steps:

• In 2 1/2- to 3 1/2-quart slow cooker, mix all ingredients except shrimp and rice.
• Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender.
• Stir in shrimp. Cover and cook on low heat setting about 30 minutes or until shrimp are pink and firm. Serve with rice.

SHRIMP CHOWDER

Steps:

• In a small skillet, saute onion in butter until tender. In a 5-qt. slow cooker, combine the onion, milk, soups, corn, Creole seasoning and garlic powder. , Cover and cook on low for 3 hours. Stir in shrimp and cream cheese. Cook 30 minutes longer or until shrimp are heated through and cheese is melted. Stir to blend.

SLOW COOKER CHICKEN GUMBO WITH SHRIMP

Steps:

• Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
• Add tomatoes, chicken, broth, green pepper, onion, celery, Cajun seasoning, garlic, black pepper, and cayenne pepper to prepared slow cooker. Stir gently with wooden spoon or rubber scraper to combine.
• Cover and cook on low for 6 hours.
• Remove lid and stir in shrimp gently with a wooden spoon or rubber scraper. Cover and cook about 3 minutes more, or until shrimp is opaque. Serve over cooked rice.