Slow Cooker Recipe - Shrimp Creole

A slow cooker can cook some really great seafood. This Shrimp Creole slow cooker recipe can be put in the slow cooker in the morning when you go to office, and by the time you come back, the slow cooker would have cooked it for you! You end up saving a lot of time, and the food never gets burnt. Also, even though the slow cooker stays on for a long time, it actually saves energy. You can save quite a bit of money on your electricity bills. 

Ingredients

For a Shrimp Creole, you need ¼ cup of butter, 1/4 cup of buttermilk biscuit mix, 2 of tomato paste (6 oz cans), some dash pepper, 2 bay leaves, 1 cup of chopped celery, 4 lbs. of shelled shrimp, 1 chopped onion, 3 cups of water, 2 teaspoons of salt, ½ teaspoon of sugar, 1 cup chopped green pepper and some hot cooked rice.

Preparations

Take the onion and the quantity of butter, and sauté in a large skillet. Add the buttermilk biscuit mix and stir thoroughly. Add all the remaining ingredients to this mix, but set aside the shrimp and hot cooked rice (you won’t need the rice until before serving, so you don’t need to prepare it now). Cover the mix, and let it cook on the low setting for 7-9 hours.
An hour before serving, add the shrimp and let it cook on the high setting for another hour or so. Remove the mix, and serve it over the hot cooked rice.

The slow cooker allows the food to be cooked thoroughly. This slow cooker recipe tastes especially good with sticky rice. The shrimp, because you add it later, is never over cooked. The result is a delicious, delectable dish that everyone in the family is sure to enjoy.