Crock-Pot Slow Cooker with Touchscreen Cookbook And Owner's Manual page 31

Slow Cooker with Touchscreen_Inpgs.qxd:9100050002788
Seafood
Shrimp Jambalaya
12 oz. boneless, skinless chicken breast
8 oz. smoked sausage of your choice
8 oz. smoked ham, diced
1 green pepper, chopped
1 onion, chopped
2 stalks celery, chopped
4 cloves garlic minced
1 14 1/2 oz. can whole tomatoes
1/3 cup tomato paste
1 cup chicken broth
1 tbs. dried parsley
1 1/2 tsp. dried basil leaves
1/2 tsp. dried oregano leaves
1 1/2 tsp. prepared hot sauce
1 1/2 tsp. cayenne pepper
1 tsp. black pepper
salt to taste
1 lb. fresh shrimp, shelled and cleaned
4 cups cooked rice
Cut the chicken into bite-sized pieces. Add all the remaining
ingredients, except the shrimp and rice to the Crock-Pot
Cooker. Cover; cook on Low for 8 -10 hours or on High for 3 - 4
hours. Add the shrimp during the last 30 minutes of cooking. Pour
the Shrimp Jambalaya over the rice when ready to serve.
Recommended Unit Size: 4 - 7 Quarts
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Halibut in Lemon Wine Sauce
3-4 packages (12 oz. each) frozen or fresh halibut steaks, thawed
4 tbs. flour
2 tbs. sugar
1 tsp. salt
1/2 cup butter
2/3 cup dry white wine
1 1/3 cup heavy cream
1/2 cup butter
1 tsp. fresh ground pepper
lemon wedges
Pat the halibut steaks dry and place them in the Crock-Pot
Cooker. In a small bowl, combine the flour, pepper, sugar and salt.
In a saucepan, melt the butter, and stir in the flour mixture. When
well blended, add the lemon, wine and cream and cook over
medium heat until thickened, stirring constantly. Allow sauce to boil
for 1 minute while stirring. Pour the sauce over the fish. Cover and
cook on High for 2 1/2 - 3 hours, or until fish is cooked through.
Garnish with lemon wedges.
Recommended Unit Size: 4 - 6 Quarts
® Slow
Seafood
® Slow
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