Name: Slow-Cooked Creole Corn and Shrimp Stew
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Ingredients: 16 oz bag of frozen sweet corn; 1.5 tsp Cajun seasoning; 4 cups of chicken broth; 16 oz small peeled, deveined, and tail-off shrimp; 2 tablespoons of chopped fresh parsley for garnish; 1/2 cup heavy cream; 1/4 cup all-purpose flour; 1 lb baby red potatoes; 1/2 tsp black pepper; 1 tsp of salt

corn

What is the best way to cook fresh corn on the cob?

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Can I use fresh corn instead of canned in recipes?

Warm up with this flavorful and hearty Creole Corn and Shrimp Stew, made effortlessly in a slow cooker. Its aromatic Cajun seasoning, juicy shrimp, sweet corn, and tender baby potatoes come together to create a comfort dish with a punch.

Milk

Crustacean Shellfish

Wheat

Canned Vegetables

gram

Seasonings

cajun seasoning

Stocks & Broths

milliliter

chicken broth

Seafood

shrimp

Fresh Vegetables

fresh parsley

Creams & Creamers

heavy cream

Flour & Meal

all purpose flour

red potato

black pepper

salt

Cholesterol

Trans fatty acids

Vitamin E

Vitamins

Beta-cryptoxanthin

Lactose

Carbohydrates

Folic Acid (B9)

Selenium

Minerals

Vitamin C

Vitamin K

Alpha-carotene

Vitamin A

Beta-carotene

Lycopene

Dietary Folate Equivalents

Water

Calories

Protein

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Lutein+zeaxanthin

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Slow-Cooked Creole Corn and Shrimp Stew

Produce

Baking Goods

Meal

Meat & Seafood

Dairy

https://s3.amazonaws.com/grocery-project/recipe_images/slow-cooked-creole-corn-and-shrimp-stew-2724909-2.jpeg

Rinse the baby red potatoes under cold water, then chop them into bite-sized chunks.

In the slow cooker, combine the chopped potatoes and frozen sweet corn. Sprinkle the all-purpose flour over them and toss until well coated.

Add the cajun seasoning and chicken broth into the slow cooker. Stir everything together.

Cover the slow cooker and set to cook on high for 4 hours or on low for 6 hours.

Switch the slow cooker back to high if not already. Pour in the heavy cream and add the small peeled, deveined, and tail-off shrimp. Stir well to combine and cook for another hour until the shrimp are cooked and become pink.

Finally, season the stew with salt and black pepper and stir well.

Ladle the stew into serving bowls and garnish with chopped fresh parsley before serving.

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