- 1 pound uncooked medium fresh shrimp
- 1/2 c diced onion
- 1/2 c diced red pepper
- 4 green onions sliced
- 2 celery stalks sliced
- 1/4 c butter
- 1 1/2 T minced garlic
- 1 T all-purpose flour
- 14.5 oz can diced tomatoes
- 10 oz can tomatoes with green chiles
- 6 oz can tomato paste
- 2/3 c water
- 1 lb cooked and peeled crawfish tails
- 1/2 tsp dried basil
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp fresh ground black pepper
- 1/4 to 1/8 tsp red pepper
- 1/2 c fresh parsley or 1 1/2 T dried parsley
- Hot cooked rice
Peel shrimp and devein; set aside
Chop onion and next 3 ingredients.
Heat slow cooker on high
Melt butter in a sauce pan. Add chopped vegetables and garlic. Saute' over med-high heat 5 minutes or until tender. Add flour, cook stirring constantly, 1 minute or until smooth.
Add diced tomatoes and next 3 ingredients to slow cooker. Add basil, thyme, oregano, salt black pepper and red pepper to slow cooker. (If using fresh parsley add it 10 minutes before serving. If using dried parsley, add now.)
Stir and turn slow cooker to low. Cook on low 4 hours. Add crawfish and shrimp and cook 30 minutes to 1 hour depending on temperature of your slow cooker. Check at 30 minutes. If shrimp are pink, it's ready.
Serve hot over rice.
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