Crock-Pot Slow Cooker Cookbook And Owner's Manual page 27

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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 to 10 hours or on High for 3 to 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: 3 - 6 Quarts
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6/21/12 11:31 AM Page 51
® Slow
Seafood
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® Slow
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 to 3 hours, or until fish is cooked through. Garnish with
lemon wedges.
Recommended Unit Size: 4 - 6 Quarts
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