How would you like to come home from work and have everything almost done in the crockpot? I like this recipe for that reason. All you have to do is put the shrimp in the crockpot and make some rice and dinner is done.
This recipe called for leaving the shrimp tails on. I hate being served something inedible so I took that out. But you do you.
I would also mix the cooked rice into everything. If you don’t like spicy go easy on the Creole seasoning. Something like Tony Chachere’s.
Slow Cooker Jambalaya
1 onion, diced
3 ribs celery, diced
1 green bell pepper, diced
3 cloves garlic, diced
1 pound smoked sausage, sliced about 1/4 inch
1 pound boneless chicken breasts and/or thighs, cut into bite-sized pieces
1 (28-ounce) can diced tomatoes
1 tbsp dried oregano
2 bay leaves
1 to 2 tbsp Creole seasoning
1 pound large shrimp, thawed
1 cup long grain white rice
1/2 tsp salt, or to taste
1/2 tsp black pepper, or to taste
Fresh parsley, chopped
Add the onion, celery, bell pepper, garlic, sausage, chicken, tomatoes, oregano, bay leaves, and Creole seasoning to a large slow cook er. Stir together well.
Cook on high for 3 hours or on low for 4 to 5 hours. You are ready to move onto the next step when the veggies are very tender and the chicken is cooked through and you can pull it easily apart.
Add the shrimp to the slow cooker. Stir it in, cover, and cook on high for another 30 to 45 minutes until the shrimp are cooked through.
While the shrimp cooks, cook the rice according to the package directions. When done, set the rice aside, covered, until ready to serve. Remove bay leaves from
Remove bay leaves from the jambalaya and taste. Season with salt and pepper to taste and garnish with fresh chopped parsley. Stir the cooked rice into the jambalaya, or serve the jambalaya ladled over top the rice.
—kwc—
As I am writing this week’s food column it is currently 28 degrees with a “feels like” of 19 degrees and this casserole sounds like just what I want to eat in this cold weather. Hot, beefy and cheesy to warm you up, and only takes 30 minutes.
Homemade Hamburger Helper
1 pound ground beef
1 tbsp oil
1 medium onion, finely chopped
3 tbsp all-purpose flour
2 tsp minced thyme
2 tsp minced garlic
3 tbsp tomato paste
2 tsp paprika
1/2 tsp chili powder
2-1/2 cup beef broth
2 cups whole milk 2 cups dried elbow mac
2 cups dried elbow macaroni pasta
Salt and freshly-ground pepper to taste
1/2 cup grated cheese
Heat oil a large skillet or cast iron over medium high heat. Once heated add ground beef, breaking it up and stirring for about a minute or so.
Next, add onions and continue cooking for about 3-5 minutes, or until onions are soft.
Add flour, thyme, garlic, tomato paste, paprika, and chili powder over browned meat and stir well to fully incorporate all the spices. Cook, stirring, for about 1-2 minutes.
Pour in beef broth, milk, pasta, salt and pepper.
Bring to a boil. Cover with a lid, reduce heat and simmer for about 8-11 minutes, stirring occasionally or until the pasta is al dente or to desired doneness. It might take more or less time depending on the pasta you use.
Remove from the heat, sprinkle with grated cheddar cheese. Sauce will thicken as it cools down.
Garnish with freshly chopped parsley, if desired, then serve.
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