32 Reviews

This was wonderful;so flavorful! Thanks for such an excellent recipe.

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Suzanne Metz November 12, 2002

This was SO good! The chicken fell off the bones, and the flavour was just AWESOME!!! I grated a little cheddar cheese on top and served it over rice, we were very impressed!

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MellyMel March 20, 2003

This is a great crockpot recipe. The only changes I made were to leave out the sugar and double the cajun seasoning. I used medium size shrimp and it worked fine. Thanks for sharing such an easy and tasty recipe.

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Gladys58 November 20, 2002

AWESOME recipe!!! I added slap ya' mommas creole seasoning (2 1/2 tsp. instead of 1) and i added mushrooms and used green bell peppers instead of red....i also set timer for 4 hours and when i got home i added shrimp and lemon juice and added one more hour....MY HUSBAND SOPPED IT UP with the fresh garlic bread i made! : )

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Jadyrenee October 23, 2012

This was excellent and really easy. However, the five minute prep time is a little off. I don't know anybody who can chop onions, bell pepper and celery AND clean and devein shrimp in five minutes. Prep time is actually more like 20 minutes. Served this over basmati rice with crusty bread. MMMMMMGood!!!! Will make this often throughout the winter months.

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dallice November 15, 2002

I like my sauces to be less runny, so I added some milk and cornstarch at the end, which turned out quite nice. Don't scrimp on the shrimp, get the best!

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iCAnCOoK! November 07, 2002

I followed the recipe exactly and it was delicious! Thanks for sharing the recipe.

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Candi85 October 27, 2002

Very tastey Diggy!! I made the whole recipe for dinner tonight, but there are just two of us, so I am freezing the rest of it. It will be interesting to see how it is after freezing. Right out of the pot it was excellent!! Great taste, made one change, cut down on the sugar, about half and doubled the cajun seasoning. The timing is just right, it took 4.5 hours on high, I used baby shrimp, canned, just happened to have around (salad shrimp), they seemed to work just fine. Thanks for sharing!

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Derf October 19, 2002

This was both easy and good. I cooked it for 10 hours and the house smelled amazing. My husband claimed the leftovers for tomorrow's lunch. This recipe is a keeper!

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swerley November 23, 2015

I also thickened the sauce when adding the shrimp. I also used frozen peppers so added them at the end as well. I added a little chopped celery at the beginning as well. Definitely a keeper recipe. I had made it before but really liked the thicker sauce. Just the sauce and rice alone made such a nice creole rice, and the delicious chicken and shrimp were a bonus. I used two thighs and 3 legs with the bone, but skinned them first. Cooking for one, so this made two dinners and lunch today for me. Next time will definitely make a homemade TV dinner for the freezer.

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Chris Brad April 03, 2014
Crock Pot Cajun Chicken and Shrimp