Seafood Slow Cooker Recipes
Jambalaya Crockpot
2 cups diced boiled ham
2 medium onions, coarsely chopped
2 stalks celery, sliced
1/2 green pepper, seeded and diced
1 can (28 ounces) whole tomatoes
1/4 cup tomato paste
3 cloves garlic, minced
1 tablespoon minced parsley
1/2 teaspoon leaf thyme
2 whole cloves
2 tablespoons salad oil
1 cup raw long-grain converted rice
1 lb fresh or frozen shrimp, shelled & cleaned
Thoroughly mix all ingredients except shrimp in Crock-Pot. Cover and cook on Low for 8 to 10 hours.
One hour before serving, turn Crock-Pot to High. Stir in uncooked shrimp. Cover and cook until shrimp are pink and tender.
Serves 4 to 6.
Seafood Chowder
1 quart half-n-half
1/2 c butter
1 bag frozen hash browns (32 oz)
3 cans whole white potatoes, drained & cubed (12 oz each)
2 cans cream of mushroom soup, undiluted (10-3/4 oz each)
1 onion, minced
1 t salt
1/2 t pepper
4 cans minced clams (6 oz - 3 drained, 1 w/juice)
1 can shrimp, drained & rinced (6 oz)
1 can crabmeat, drained (6 oz)
1 can sliced water chesnuts
Combined half & half, butter, potatoes, soup, onion, salt & pepper - mix well.
Add clams, shrimp, crab - gently stir
Cover and cook on low for 4-5 hours.
