Cajun Chicken And Shrimp Creole

• 2 pounds skinless chicken thighs
• 1 red bell pepper, chopped
• 1 large onion, chopped
• 2 stalks celery, diced
• 15 ounces stewed tomatoes, canned, undrained and chopped
• 3 cloves garlic, minced
• 1 tablespoon granulated sugar
• 1 teaspoon paprika
• 1 teaspoon Cajun seasoning
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 pound shrimp, shelled, deveined and cleaned
• 1 tablespoon lemon juice
• red pepper sauce, to taste
• 2 cups quick-cooking brown rice, prepared

1. 1.Place the chicken thighs in the bottom of the slow cooker.
2. 2.Add the remaining ingredients except for the shrimp, lemon juice, hot sauce and rice.
3. 3.Cover; cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
4. 4.In the last hour of cooking, add the shrimp, lemon juice and hot sauce.
5. 5.Serve over the hot rice.

chicken thighs, red bell pepper, onion, stalks celery, tomatoes, garlic, sugar, paprika, cajun seasoning, salt, black pepper, shrimp, lemon juice, red pepper, quickcooking brown rice

Taken from www.epicurious.com/recipes/member/views/cajun-chicken-and-shrimp-creole-50164112 (may not work)