It really doesn’t get any easier than this BBQ Kielbasa and Shrimp recipe. “Chop and drop” is all you need to do (with a little bit of mixing). This was one of those recipes I thought I’d need to trial and error several times before getting the right combination of flavor. BUT somehow, I got it right the first time. I used a combination of sweet and spicy BBQ sauce along with garlic, lime, paprika and cayenne pepper. It was a blast of flavor that was hard to resist!
The main ingredients include chopped kielbasa, shrimp and baby carrots. To be honest, I didn’t originally intend on having carrots in the recipe, but I wanted a larger serving size, so I decided to add them for more “volume” if you will. It was a good choice as it’s always nice to include some veggies in the mix. Another thing to note is that I used shrimp that was already precooked that you can find in the frozen section. Make sure to thaw them completely before making (preferably in the fridge overnight). Many of these shrimp packages come with the tail still on so obviously for this dish, make sure to “de-tail” the shrimp before dropping in the crockpot.
I chose to cook on high (which takes about 2 hours) because I was in a bit of a time crunch. But if you’re in no hurry, feel free to set the crockpot to low and keep it cooking for up to 4 hours. There will be a lot of juices released so I opted to drain the pot every so often which is completely optional depending on your preference. This made for a great meal for my husband and I with plenty of leftovers. So, break out the crockpot and let’s get started!
My name is Renee McGinley and I'm a self-taught cook, constantly learning as I go. Please check out my About Me page for more on my recipe motto and cooking style.