Happy Fat Tuesday Everyone!! I was all set for dinner this morning at nine. Korean Taco meat in the slow cooker. I even took some pictures so I could blog this new favorite recipe of mine. Then my husband says, hey it's Mardi Gras...I know as if I live under a rock! So here is my dilemma. On Tuesdays dinner is always in my slow cooker,
because I can't miss my best friend's Zumba class, and I have this taco stuff going...oh and I only have one slow cooker. I actually think I may buy another just so I can make this Slow Cooker Jambalaya recipe I found on Pinterest....aaaahhh... decisions... seriously not my strong suit!
I'm working from the recipe I found here. Of course, I'll make some changes along the way. It looks like this recipe will feed a large family with some yummy leftovers or be perfect for a potluck or office party.
Big, Easy and Slow Jambalya
1 pound boneless, skinless chicken thighs or breast, cut into chunks
1 pound smoked sausage, cut into 2-inch slices (nitrite free if you can find it)
1 large onion, chopped
1 large bell pepper, seeded and chopped
3 stalks celery, chopped
2(15 oz.) cans diced tomatoes with juice
6 cloves garlic, chopped
2 cups chicken broth
2 tablespoons Cajun or Creole spice mix (3 if you want it really "Cajun")
1 tablespoon dried thyme
1 tablespoon dried oregano
2 12oz. cooked shrimp, tails removed & defrosted
4 cups cooked brown rice
Parsley for garnish
Add first 11 ingredients to the slow cooker. Cover and cook on low for 5 hours. Add shrimp and rice, stir, cover and cook on high for 30 minutes. Garnish with Parsley and a well made Hurricane!
I promised this meal to my husband, who is a die hard fan of New Orleans cuisine. It was, of course, conditional on him taking part in our Lent House Purge. Which conveniently begins tomorrow! Happy Fat Tuesday to You!!