Slowcooker Crawfish & Shrimp
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Slow Cooker Crawfish and Shrimp (EASY)

Exploding with delicious, spicy flavor, this is the perfect busy weeknight dinner.
Course any meal
Cuisine American/Southern
Keyword crawfish, shrimp, tomatoes
Prep Time 10 minutes
Servings 8 servings
Calories 163kcal
Author Paula Jones

Ingredients

  • 1 pound uncooked medium fresh shrimp
  • 1/2 cup onion diced
  • 1/2 c red pepper diced
  • 4 medium green onions sliced
  • 2 celery stalks sliced
  • 1/4 cup butter
  • 1 1/2 Tablespoon garlic minced
  • 1 Tablespoon all-purpose flour
  • 14.5 ounces diced tomatoes
  • 10 ounces tomatoes with green chiles
  • 6 ounces tomato paste
  • 2/3 cup water
  • 1 lb crawfish tails cooked and peeled
  • 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 cup fresh parsley or 1 1/2 T dried parsley
  • Hot cooked rice and crusty French bread

Instructions

  • 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 with crusty hot French bread.

Notes

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Nutrition

Calories: 163kcal | Carbohydrates: 11g | Protein: 15g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 167mg | Sodium: 826mg | Potassium: 522mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1285IU | Vitamin C: 35mg | Calcium: 138mg | Iron: 3mg