Slow Cooker Jambalaya

On Sundays during the fall it is football time at our house! Well, really all weekend but yesterday we were going to be home all day and it was finally feeling like fall outside. Sean always likes "football" food or something hearty on these days. I was taking inventory of what I had on hand and found this recipe for Slow Cooker Jambalaya. It was definitely a hit! Sean deemed that it was "the best thing I ever made". Now, I've spent a lot of time in the kitchen in the 7 plus years I've known him and this was one of the easiest things I've ever made! It will definitely be made again and again, I'm quite certain. It is easily adaptable for my friends who don't eat pork and seafood...you know who you are. :) You can just leave out the shrimp and double up on chicken and you could certainly use a turkey or chicken spicy sausage. You can also make it less spicy for the kiddos by just cutting back on the spices. Another shortcut...if you don't want to chop veggies or buy extra you won't use...just but some prechopped from the salad bar or buy a frozen mixture of onions and peppers. See...EASY!!!

It would definitely be a fun recipe to use during Mardi Gras or when your team is playing against the New Orleans Saints, unless of course you are a Saints fan. In that case, you probably already have a recipe for Jambalaya! :) It's so easy and yummy, I hope you enjoy!


Slow Cooker Jambalaya


1 lb. boneless skinless chicken breast, cut into 1 inch cubes
1 lb. andouille sausage, sliced
1 (28 oz.) can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper chopped
1 cup chopped celery
1 cup chicken broth
2 tsp. dried oregano
2 tsp. dried parsley
2 tsp. cajun seasoning
1 tsp. cayenne pepper
1/2 tsp. dried thyme
1 lb. frozen shrimp without tails

Directions:

1. In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
2. Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.

Easy Crescent Taco Bake

 I know I always say this, but I am going to make a concerted effort to post more recipes on here. Just last night some friends said they wanted some new recipes, so therefore I feel compelled to share! This is a super easy family friendly recipe! Serve with a green salad and you should be set! You could also add some black beans for extra protein and fiber. Enjoy!

Easy Crescent Taco Bake

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1 lb lean (at least 80%) ground beef
¾ cup Old El Paso® Thick 'n Chunky salsa
2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
1 cup shredded Cheddar cheese (4 oz)
Shredded lettuce, as desired
Diced tomato, as desired

Heat oven to 375°F. Unroll dough; separate into 8 triangles. Place in ungreased 9-inch square pan or 10-inch pie plate; press over bottom and up sides to form crust.

In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa and taco seasoning mix; simmer 5 minutes. Spoon meat mixture in crust-lined pan; sprinkle with cheese.

Bake 20 to 25 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce, tomato, sour cream, scallions, cilantro and or salsa/taco sauce.
Makes: 6 servings - Calories 370; Total Fat 23g; Fiber 0g - Pillsbury