Chicken and Shrimp Cajun/Creole Soupy Yumminess

She strikes again!!  Yummy yummy yummy.




Chicken and Shrimp Cajun/Creole Soupy Yumminess

Pound and a half of chicken thighs WITH skin and bone
Pound of shrimp (with legs and veins pulled out… gruesome, I know)
14 oz of Stewed tomatoes (Take a sharp knife and stab at them while in the can so chunks aren’t so huge)
tbsp Cajun Seasoning
tbsp Paprika
tbsp sugar
tsp salt
tsp black pepper
chopped large red pepper
chopped stalk of celery
large onion diced
juice from half a lemon
hot sauce (I use the Louisiana variety)

Plop them chicken thighs in the bottom of your slow cooker. Cover with red pepper, onion, and celery. Add on the cajun seasoning, paprika (I actually use quite a bit more than a tbsp), sugar, salt and pepper. Toss the whole can of stweed tomatoes, including sauce, right on top. Slap that lid on the slow cooker and cook on high for 4 hours. THEN, add the shrimp, lemon juice, and as much hot sauce so you like (I shake the bottle about six times… but hot sauce can also be added later too). Smack the lid right back on and cook another 45 minutes on high. Your house should smell glorious at this point. This is probably also where you want to make rice. I used the boxed and flavored variety… opted for chicken 🙂

There is only one downside (according to Tomis). This isn’t a dish that will stuff you to the brim like my goulash 🙂 🙂 It is saucy and light with TONS of flavor, but you don’t get that delightful food coma afterwards. For my meat and potato loving hubby, I will have to serve a side of sausage to make him pass out in order for me to read a book in peace at the end of the meal 😉

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