Slow Cooker Shrimp & Sausage Dinner

Slow Cooker Shrimp & Sausage Dinner

Provided by Slow Cooker Kitchen and the link to this recipe is here, United States.
Shrimp and sausage cooked in a slow cooker, count me in! Any type of shrimp can be used, peeled, unpeeled, head on or off, frozen, or even cooked shrimp. The steps are different for each way so the first time you make this, take note of the times for use again. And from the author of this recipe regarding the shrimp "Pink is the key. Grey isn't cooked, white is over cooked."
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Slow Cooker

Ingredients
  

  • 500 grams shrimp, fresh, frozen, or cooked, (1 lb)
  • 500 grams smoked sausage links, (1 lb)
  • 6-8 small red potatoes
  • 2-3 ears corn, break each in half
  • 1 lemon, sliced thin, or use a lime
  • ½ cup chicken stock, fresh or from powder

Instructions
 

  • Lightly butter the slow cooker pot. Add the corn and potatoes. Add the sausage on top.

Using Frozen Shrimp

  • Add the shrimp on top of the sausage, place some lemon slices on the shrimp, pour in the chicken stock. Cover and cook on Low setting until the potatoes are fork tender and the shrimp are pink. Serve.

Using Fresh Shrimp

  • Fresh shrimp can be peeled, deviened, tail attached or removed, or can be unpeeled with heads attached or removed. Peeled cooks faster than unpeeled. Just start the slow cooker on Low setting with the corn, potatoes, sausage and stock. Add the shrimp about 1 hour before you want to serve and some lemon slices, so when the potatoes are almost but not quite fork tender, add the shrimp and lemon slices and cook until the shrimp are pink. Serve.

Using Cooked Shrimp

  • You can use shrimp you already boiled and are pink. Just start the slow cooker on Low setting with the corn, potatoes, sausage and stock. Add the shrimp about 20-30 minutes before you want to serve and some lemon slices, so when the potatoes are just about fork tender, add the shrimp and lemon slices and cook until the shrimp warmed through. Serve.

Notes

I will price this when I get smoked sausage. For now I will say fair cost but sounds delicious!
Slow Cooker Gumbo

Slow Cooker Gumbo

Stephen Connell, United States.
Sounds delicious! On my to cook list.
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Slow Cooker

Ingredients
  

  • 3 tablespoons all purpose flour
  • 3 tablespoons cooking oil
  • 250 grams smoked sausage, cut into ½ inch slices, (8 oz)
  • 2 okra, sliced, fresh or frozen
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, smashed and minced
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon black pepper
  • 1 can whole peeled tomatoes, chopped, with juice
  • 340 grams fresh shrimp, peeled, deveined, tail removed, cooked, (12 oz)
  • cooked rice, for serving

Instructions
 

  • In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes. Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown, then pour into your slow cooker.
  • Stir in all remaining ingredients into your slow cooker except the shrimp and rice. Cover and cook on Low setting for 7-9 hours. About 20-30 before serving, add cooked shrimp to gumbo mixture in your slow cooker and mix well. Cover and cook on Low setting for an additional 20 minutes.
  • Serve over rice, enjoy.

Notes

Figure about 50 Baht for good smoked sausage, for the shrimp, through Tesco, Whites will cost about 100 Baht for 340 grams. For 6 servings, this is about 74 cents per serving.
Seafood Stew (Slow Cooker)

Seafood Stew (Slow Cooker)

Adapted from an internet recipe.
Good potential here, on my to cook list.
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Equipment

  • Slow Cooker

Ingredients
  

  • 500 grams white fish fillets, cut into 1 inch pieces, (1 lb)
  • 300 grams shrimp, uncooked, peeled, deveined, and tails removed, (10 oz)
  • 1-2 packages oyster meat, drained, these are at Tesco, small containers
  • 2 cups onion, chopped
  • 2 stalks celery, use import, finely chopped.
  • 2 cans whole peeled tomatoes, diced, I use Brook's brand, 565 gram cans
  • ½ cup water
  • 1 tablespoon olive oil
  • teaspoons lemon pepper
  • ¼ teaspoon sugar, or honey
  • ¼ teaspoon red chili flakes
  • ¼ cup fresh parsley, chopped

Instructions
 

  • Place all ingredients except for fish, shrimp, and oysters in slow cooker. Cook on high for 4 hours, then add in fish, shrimp, and oysters and cover with lid. Cook for an additional 30-45 minutes or until fish is flaky. Serve.

Notes

Pangasius would cost about 60 Baht/500 grams, shrimp would cost about 80 Baht, oyster meat is 42 Baht per container. Cost per serving for 8 servings cost is 82 cents per serving. Great value for a great dish.