SLOW COOKER JAMBALAYA

SLOW COOKER JAMBALAYA

 

Prep time

10 mins

Cook time

8 hours

Total time

8 hours 10 mins

 

Spicy and flavorful slow cooker jambalaya is instant family favorite comfort food you will fix again and again. Way too easy and delicious to make only once!

AUTHOR: TIFFANY

RECIPE TYPE: MAIN DISH

CUISINE: CAJUN/AMERICAN

SERVES: 6

INGREDIENTS

• 1 package andouille sausage
• ½ pound uncooked shrimp (peeled and de-veined)
• 1 large boneless skinless chicken breasts, pounded to even thickness
• 3 bell peppers (one each of green, red, and yellow or orange), diced
• 1 white or yellow onion, diced
• 2-3 jalapeños (see note), seeds and stems removed
• 1½ cups uncooked white rice
• 2 cups low sodium chicken broth
• 1 30-ounce can crushed tomatoes
• 1 tablespoon minced garlic
• 3 tablespoons store-bought or homemade cajun seasoning
• ½ teaspoon each salt and pepper, or to taste
• cilantro or parsley, for topping (optional)

INSTRUCTIONS

1. Slice sausage into sections (about ¼ inch thick slices). Remove tails from shrimp if they are still on. Chop chicken into 1-inch pieces.
2. Add sausage, chicken, bell peppers, jalapeños, chicken broth, tomatoes, minced garlic, cajun seasoning, and salt and pepper to greased slow cooker and stir to combine. Cover and cook for 3-4 hours on low. Stir in rice and cook another 1-2 hours until rice is fully cooked and tender
3. About 20 minutes before serving, uncover slow cooker, stir in shrimp, re-cover and cook for another 15-20 minutes. Stir contents of slow cooker, sprinkle with chopped cilantro or parsley if desired, and serve hot.

NOTES

Two jalapeños will not make this dish real spicy. If you want more of a kick I recommend adding a third jalapeño.

Salsa Verde Chicken Tortilla Soup

*Cook on low 6-8 hours or on high 3-4 hours. When chicken is tender, shred and return to slow cooker for at least 20 minutes.

Salsa Verde Chicken Tortilla Soup 1 1/4 pounds chicken breasts 4 cups low sodium chicken broth 2 cups mild salsa verde (I like Herdez in the jar) 2 14.5 oz. cans cannellini beans, drained and rinsed 1 15 oz. can can sweet corn, drained and rinsed 1 zucchini, peeled, sliced and quartered 1 large poblano pepper, seeded and chopped 1/2 onion, diced 4 garlic cloves, minced juice of 1 lime (about 2 tablespoons) 3 tablespoons honey 1 tablespoon chili powder 1 1/2 teaspoons salt 1/2 tsp EACH cumin, smoked paprika, dried oregano 1/4 teaspoon pepper 1/4 - 1 teaspoon chipotle powder Toppings 6 6” corn tortillas Mexican cheese sour cream cilantro avocado lime juice hot sauce salt and pepper INSTRUCTIONS

1. Add all of the Salsa Verde Chicken Tortilla Soup Ingredients to the slow cooker. Cook on low 6-8 hours or on high 3-4 hours. When chicken is tender, shred and return to slow cooker for at least 20 minutes.
2. Meanwhile, slice tortillas into 1/2" strips using a pizza cutter. Place on a baking sheet in a single layer and bake at 425F degrees for 10-12 minutes or until crispy and slightly golden.
3. When ready to serve, taste soup and add additional salt, pepper, honey, lime, hot sauce to taste. Top individual bowls with tortilla strips and any desired toppings.

   
   

   
   

   RECIPE NOTES

   *You can start with a little chipotle powder and add more to taste at the end. I use 1 teaspoon and it is spicy.

Apple Muffins

Servings: 18 muffins

Ingredients

• 2 cups sugar (or use 1 1/2 cups for a less sweet muffin)
• 2 eggs
• 1 cup oil
• 1 Tablespoon vanilla
• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 3 cups peeled , cored, diced apples (around 3 apples)
• Brown sugar for topping (around 1/2 cup)

Instructions

Preheat oven to 350 degrees and line muffin pan with paper liners.

Cream together sugar, eggs, oil, and vanilla. Sift flour, baking soda, salt, and ground cinnamon (I never sift and they turn out fine). Add dry ingredients to creamed mixture and mix until combined. The batter will be very thick. Add the diced apples.

Fill paper liners almost to the top, about 3/4 of the way full. Sprinkle with brown sugar.

Bake at 350 degrees for 20-24 minutes. Makes 18 muffins.

GRILLED STEAK FAJITAS

Grilled Steak Fajitas

Cook Time 30 minutes  Servings  - 6 servings INGREDIENTS 1 1/2 - 2 pounds flank steak, pounded thin Marinade 2 tablespoons olive oil 1/4 cup reduced sodium soy sauce 1/4 cup orange juice 2 tablespoons lime juice 1 tablespoon brown sugar 1 teaspoon liquid smoke Spice Mix 1 tablespoon ground cumin 1 tablespoon garlic powder 2 teaspoons smoked paprika 1 tsp EACH salt, chili pwdr, onion pwdr 1/2 tsp EACH pepper, cayenne pepper Vegetables 3 bell peppers (any colors) seeded and quartered 1 large red onion sliced into chunks Serving 12-14 taco size flour tortillas Guacamole or chopped avocados Salsa or chopped tomatoes sour cream hot sauce lime juice cilantro Monterrey Jack pepper Jack or Cotija cheese (optional) INSTRUCTIONS Marinate Add peppers and onions to a large freezer bag along with 1 tablespoon olive oil. Set aside.  To a small plastic bag (or sealable container), add Spice Mix and whisk to combine. Set aside. Add Marinade Ingredients to a large freezer bag and whisk to combine. Add 3 tablespoons Spice Mix to Marinade and whisk to combine. Remove 1 tablespoon of this Marinade and add to vegetables. Toss to evenly coat, seal bag and refrigerate.  To remaining bag with marinade, add steak, remove excess air and seal bag. Marinate in the refrigerator 4 hours up to overnight.  Wet Spice Rub When ready to grill, mix remaining Spice Mix with 2 tablespoons olive oil to create a Spice Rub. Discard steak marinade and pat steak dry with paper towel (just so steak is not wet, not to remove marinade/spices). Rub steak evenly all over with Spice Rub and let rest at room temperature for 30-60 minutes. Grill Steak Grease and preheat grill to medium-high heat. Grill steak for 7 to 10 minutes per side, turning once, for medium-rare. For medium or medium well, continue cooking steak over indirect flame for an additional 5-10 minutes per side, depending on thickness. Check for doneness with a meat thermometer inserted right in the middle of the steak. Thermometer should read: 135/140 degrees F for medium rare, 145 degrees F for medium. Remove steak and let rest 10 minutes before thinly slicing across the grain.  Grill Vegetables While steak is resting, grease grill again and grill vegetables covered for approximately 3-5 minutes per side, taking care not to burn them. Remove to a cutting board. Once cool, slice peppers and onions into thin strips.  Warm Tortillas  GRILL: Divide tortillas into two piles and wrap each batch tightly in foil. Grill for 3 minutes, rotating half way through.  OR MICROWAVE: Heat tortillas in the microwave by placing 2 tortillas between two slightly dampened paper towels and microwaving for 30 seconds. Place warmed tortillas on a plate with a paper towel in between and cover with a towel. Repeat with the remaining tortillas. Assemble Top warmed tortillas with beef, vegetables and plenty of guacamole, sour cream and other desired toppings. Garnish with fresh lime juice.