Mix things up in your crockpot with this easy, spicy shrimp stew loaded with peppers and corn. Serve with a biscuit or fresh cornbread for a comforting winter meal.
PREP TIME 10 minutesminutes
COOK TIME 4 hourshours
TOTAL TIME 4 hourshours10 minutesminutes
YIELD 8servings
Ingredients
14ozandouille sausagehalved lengthwise and sliced 1/2 in thick
1large onionchopped fine
3celery ribssliced 1/4 inch thick
2red bell peppersstemmed, seeded, and chopped fine
2tbsptomato paste
4garlic clovesminced
1tspcajun seasoningOr Old Bay, Or Emeril's Essence
2 1/2cupswater
2cupschicken broth
1/2cupshort-grain brown rice
2tbspinstant tapioca
Salt and pepper to taste
12ozmedium shrimppeeled, deveined, and tails removed
4cupsfrozen cornthawed
1 1/2tsphot sauceplus extra served on the side to taste
Instructions
Combine the sausage, onions, celery, bell peppers, tomato paste, garlic, and seasonings in a covered bowl and microwave until softened--8 to 10 minutes. Stir occasionally so it doesn't burn.
Transfer the vegetable mix to the slow cooker. Stir in the water, broth, rice, tapioca, and 1/4 spoon salt. Cover and cook for 3 to 5 hours on low or 2 to 4 hours on high. Rice should be tender.
Stir the shrimp and corn into the stew and cover. Cook on high until the shrimp are opaque and cooked through, 15 to 20 minutes. If the stew is too thick, add additional chicken stock at this point. Stir in hot sauce, season with salt and pepper. Serve with hot sauce to taste.