Post by April B. on Sept 30, 2003 11:36:16 GMT -6
Crock-Pot Shrimp Creole
1-1/2 chopped onion
3/4 cup chopped celery
6 garlic cloves, crushed or minced
3/4 cup chopped green pepper
1 28 oz. can tomatoes
1 16 oz. can tomato sauce
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon black pepper
1 teaspoon crushed red pepper flakes
1 bay leaf
Tabasco sauce, as much as you can stand
2 lbs. shrimp, shelled and deveined
Combine all ingredients except shrimp in 3-1/2 or 4 quart Crock-Pot and stir to blend well. Cover and cook on high for 5 hours or low for 9 hours. If cooking on low, turn to high for the last hour. Add shrimp and cook for 15 minutes longer. Increase all ingredients by 50% for a 5 quart Crock-Pot. Serve over rice.
1-1/2 chopped onion
3/4 cup chopped celery
6 garlic cloves, crushed or minced
3/4 cup chopped green pepper
1 28 oz. can tomatoes
1 16 oz. can tomato sauce
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon black pepper
1 teaspoon crushed red pepper flakes
1 bay leaf
Tabasco sauce, as much as you can stand
2 lbs. shrimp, shelled and deveined
Combine all ingredients except shrimp in 3-1/2 or 4 quart Crock-Pot and stir to blend well. Cover and cook on high for 5 hours or low for 9 hours. If cooking on low, turn to high for the last hour. Add shrimp and cook for 15 minutes longer. Increase all ingredients by 50% for a 5 quart Crock-Pot. Serve over rice.
