Shrimp Creole Stew
"Another find that sounded tasty and easy."
- Ready In:
- 5hrs
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 14 1⁄2 ounces canned diced tomatoes with juice
- 14 1⁄2 ounces chicken broth
- 1 1⁄2 cups onions (chopped)
- 1 cup green bell pepper (seeded and chopped)
- 1 cup celery (thinly sliced)
- 2 teaspoons garlic (minced)
- 1 1⁄2 teaspoons paprika
- 1⁄2 teaspoon fresh ground black pepper
- 1 1⁄2 teaspoons salt (or to taste)
- 1⁄4 teaspoon hot pepper sauce
- 1 bay leaf
- 6 ounces tomato paste
- 1 1⁄2 lbs shrimp (raw, peeled, and deveined)
- 1 bunch green onion (white and green, chopped)
- 1 tablespoon file powder
-
For Serving
- 3 cups cooked white rice or 3 cups cooked jasmine rice
- hot pepper sauce
directions
- Combine the tomatoes with their juices, the broth, onions, bell pepper, celery, garlic, paprika, black pepper, salt, pepper sauce, and bay leaf in the slow cooker; stir in the tomato paste. Cover and cook on LOW for 5-6 hours or on HIGH 2.5-3 hours.
- Discard the bay leaf. Stir the strimp, green onions, and file powder into the hot tomato veggie mixture, cover & cook until the shrimp are cooked through about 5 minutes.
- Serve immediately over hot cooked rice with a bottle of hot pepper sauce on the side.
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RECIPE SUBMITTED BY
mrs.trs
Choctaw
<img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">
I am a military wife stationed over here in England. I am a full time home maker. I enjoy trying new recipes and discovering my own. I love to spend time with my family and getting them envolved when possible.
