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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 4 |
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From another Woman's Day Magazine. My DH loved this. The flavors were good and I spiced it up a bit with some habanero chile. Ingredients:
1 large onion, chopped |
1 medium green bell pepper, chopped |
2 medium celery ribs, chopped |
8 ounces smoked sausage, sliced |
1 teaspoon habanero pepper, minced |
1 (28 ounce) can diced tomatoes with juice |
3 garlic cloves, chopped |
1 teaspoon dried thyme leaves |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon hot pepper sauce |
12 ounces peeled deveined medium raw shrimp |
2 tablespoons chopped fresh parsley |
Directions:
1. Mix all ingredients except shrimp and parsley in a 3 1/2 quart or larger slow-cooker. Cover and cook on low 6 to 8 hours until vegetables are tender.
2. Stir in shrimp; cover and cook 20 minutes or until done. Stir in parsley; serve over rice. Pass a bottle of pepper sauce at the table.
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