What kitchen appliance have I really grown to appreciate now that I’m a little busier than I used to be? My slow cooker! I love the set-it-and-forget-it way it creates fantastic dinners and fills the house with delicious aromas. I had a lot on my to-do list the other day and dinner didn’t make the cut, so I pulled out the ‘ol slow cooker and let it do the work for me.
- 1 cup chicken broth
- 2 cans diced tomatoes, drained
- 1 green pepper, diced
- 1 onion, diced
- 6 stalks celery, diced
- 1 pound andouille-style turkey sausage (I got the wrong kind, but it worked out)
- 2 cups uncooked shrimp
- 2 tsp oregano
- 2 tsp parsley
- 2 tsp Cajun seasoning
- 1 tsp thyme
- 1 tsp cayenne pepper (or less! It’s spicy)
This is my favorite part… how easy this is! Chop up your veggies and sausage.
Load all the ingredients except for the shrimp into your slow cooker.
Cover and cook on low for 7-8 hours on low or 3-4 hours on high. Add the shrimp during the last 20 minutes.
And there you have it- dinner!
This is best served over hot rice, so make some… or take the short cut, like I did.
Who doesn’t like sneaking in a few extra veggies, right?!
Warning: this recipe packs a spicy punch, so no need to add hot sauce. I love Texas Pete, but was not tempted to add a drop to my dish. So if you aren’t a fan of hot foods, decrease the amount of cayenne you use.
Hubbs said to add this to the repeat list, so it’s safe to say it’s pretty man friendly 🙂
Do you think spice is nice? Or not so much?
I love spicy foods!