Soups, Stews And Chowders - Crock-Pot Slow Cooker Cookbook And Owner's Manual

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Seafood
Shrimp Creole
4 tbs. butter
2/3 cup onion, chopped
4 tbs. buttermilk biscuit mix
3 cups water
2 6 oz. cans tomato paste
2 tsp. salt
dash pepper
1/2 tsp. sugar
2 bay leaves
1 cup celery, chopped
1 cup green pepper, chopped
4 lbs. frozen shrimp, thawed shelled and cleaned
cooked rice
In a large skillet, melt the butter, add the onion and cook slightly.
Add the biscuit mix and stir until well blended. Combine the
remaining ingredients, except the shrimp and rice, and add with
onion to the Crock-Pot ® Slow Cooker and stir well. Cover and cook
on Low for 7 to 9 hours. At the end of cooking, gently stir in the
shrimp and cook for 15 to 30 minutes until just cooked through.
Remove the bay leaf before serving and serve over cooked rice.
Recommended Unit Size: 3 - 6 Quarts
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6/21/12 11:31 AM Page 53

Soups, Stews and Chowders

Wild Mushroom Beef Stew
3-4 lbs. beef stew meat, cut into 1-inch cubes
1/4 cup flour
1 tsp. salt
1 tsp. pepper
3 cups beef broth
2 tsp. Worcestershire sauce
2 garlic cloves, minced
2 bay leaves
2 tsp. paprika
8 shiitake mushrooms, sliced
4 carrots, sliced
4 medium potatoes, diced
2 onions, chopped
2 stalks celery, chopped
Put the beef in the Crock-Pot ® Slow Cooker. Mix together the flour,
salt and pepper and pour over the meat, stirring to coat each piece
of meat with flour. Add the remaining ingredients and stir to mix
well. Cover; cook on Low for 10 to 12 hours or on High for 4 to 6
hours. Stir the stew thoroughly before serving.
Recommended Unit Size: 3 - 6 Quarts
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