Best Sarasotas Crock Pot Chicken Sausage And Shrimp Recipes

SLOW COOKER CHICKEN, SAUSAGE, AND SHRIMP JAMBALAYA

Slow Cooker Chicken, Sausage, And Shrimp Jambalaya image

Chicken, smoked sausage, and cooked shrimp come together nicely in this spicy Cajun rice dish.

Time 6h20m

Yield 8

Number Of Ingredients 13

Ingredients

1 pound boneless chicken breasts
1 pound smoked sausage
1 can (28 ounce size) crushed tomatoes
1 medium onion, chopped
1 green bell pepper, chopped
1 cup chicken broth
1/2 cup white wine
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
1 pound cooked shrimp
2 cups cooked rice

Steps:

Cut the chicken into cubes. Slice the smoked sausage. Add both to the crock pot. Add the tomatoes, onion, bell pepper, broth, wine, oregano, parsley, Cajun seasoning and cayenne pepper to the crock pot and stir gently to combine. Cover the crock pot and cook on low for 6 hours or until chicken is cooked. Turn heat to high and stir in the cooked rice and shrimp. Cook for 15 minutes longer or until shrimp is heated through.

Nutrition Facts :

SARASOTA'S CROCK POT CHICKEN, SAUSAGE AND SHRIMP

Sarasota's Crock Pot Chicken, Sausage and Shrimp image

This is an easy put together dish which has lots of flavor. I am especially fond of it because of the wine and tomato base vs. soup based. A key to this dish is to pan sear the chicken first, the flavor is just so much better to me. The shrimp is added 30 minutes before serving which will give you time to make a side of polenta with added parmesan cheese, or you could use rice; and a small side salad. Great flavor with very little work.

Provided by SarasotaCook

Categories Chicken

Time 6h20m

Yield 4-6 Individual Servings, 4-6 serving(s)

Number Of Ingredients 13

Ingredients

3 -4 lbs cut up chicken, skin removed (I used a pack of broiler or fryer pieces, I usually will cut the breasts into 2 pieces so they cook )
1 lb large shrimp, peeled
12 ounces eckridge smoked sausage, cut in 1 1/2 - 2-inch pieces on a angle
1 large onion, chopped
1 green pepper, chopped
1 (8 ounce) can tomato sauce (now I often use a garlic herb, basil oregano, or any combination you like, but even just plain sauce)
1 cup white wine (1/4 to deglaze the pan, 3/4 cup for the sauce)
1/4 cup butter (to saute the chicken)
1 tablespoon minced garlic
1 teaspoon dried Italian seasoning
1/4 red pepper flakes
salt
pepper

Steps:

Chicken -- Bring your chicken to room temp - just not right out of the refrigerator (you don't want the chicken ice cold). Rub the chicken pieces well with salt and pepper. Then, in a large saute pan, add the butter and bring to medium high heat and sear the chicken. Don't over crowd the pan, do it in two batches so you can a nice sear on both sides on the chicken.
Crock Pot -- Remove the chicken to a plate. But before you get rid of those good bits of the bottom of the pan, deglaze with 1/4 cup of the white wine, scrape all the bits up and pour the wine and bits and any leftover butter in the pan into the bottom of the crock pot. Then add the chicken to the crock pot along with the sausage, onions, and peppers.
Mix the seasoning, red pepper flakes, garlic, tomato sauce and the remaining wine together and pour over the top of the vegetables and chicken. Don't season with extra salt and pepper right away. You can taste to see if it needs anymore when you add the shrimp in later.
Cook -- 5-7 hours on low until the juices run clear. My larger pot takes about 6 hours as I like the chicken very tender. I have never cooked this on high so I can't give you an accurate time for this, and remember - different crock pot sizes as well as older vs newer models seem to really vary in cooking times. I would start with 6 hours and check, I would think that should accurately cook the chicken.
Shrimp -- The last 30 minutes before serving, stir in the shrimp. Don't just add them on top, stir them in a bit so they get down in all that good sauce.Also, now is the time to check for salt and pepper seasoning. Adjust the seasoning accordingly. Cook the shrimp them until they turn pink and just begin to curl. They will take between 20-30 minutes, again depending on the size of your crock pot.
Serve -- Whether you use polenta or rice, the sauce is great! Don't let that go to waste. ENJOY!

COLLEEN'S SLOW COOKER JAMBALAYA

Colleen's Slow Cooker Jambalaya image

This recipe came about from a lot of experimenting over the years. My family and friends like this version the best. Serve over cooked rice.

Provided by Colleen Murtaugh

Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes

Time 8h20m

Yield 12

Number Of Ingredients 13

Ingredients

1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 pound andouille sausage, sliced
1 (28 ounce) can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 cup chopped celery
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
½ teaspoon dried thyme
1 pound frozen cooked shrimp without tails

Steps:

In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.

Nutrition Facts : Calories 234.6 calories, Carbohydrate 6.1 g, Cholesterol 98.9 mg, Fat 13.6 g, Fiber 1.4 g, Protein 20.2 g, SaturatedFat 4.4 g, Sodium 687.6 mg, Sugar 2.8 g

CROCK POT CHICKEN AND SAUSAGE GUMBO WITH SHRIMP

Crock Pot Chicken and Sausage Gumbo With Shrimp image

Make and share this Crock Pot Chicken and Sausage Gumbo With Shrimp recipe from Food.com.

Provided by Rita1652

Categories Gumbo

Time 9h20m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1/3 cup all-purpose flour
1/3 cup cooking oil
3 cups water
12 ounces smoked sausage, sliced & browned
1 1/2 cups chopped cooked chicken
2 cups sliced okra or 1 (10 ounce) package frozen whole okra, partially thawed and cut into 1/2 inch slices
1 cup chopped onion
1/2 cup chopped green sweet pepper
1/2 cup chopped celery
4 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground red pepper
1 (14 ounce) can diced tomatoes, undrained
1 (12 ounce) package frozen shelled deveined cooked medium shrimp, rinsed
3 cups hot cooked rice

Steps:

For the roux, in a heavy 2-quart saucepan stir together the flour and oil until smooth.
Cook over medium-high heat for 5 minutes, stirring constantly.
Reduce heat to medium.
Cook and stir constantly about 15 minutes more or until a dark, reddish-brown roux forms.
Cool.
In a 5-quart crockery cooker place water.
Stir in roux.
Add sausage, chicken, okra, onion, sweet pepper, celery, garlic, salt, pepper, can tomatoes, and ground red pepper.
Cover; cook on low-heat setting for 6 to 7 hours then add shrimp for 20 minutes.
Skim off fat.
Serve over the hot cooked rice.