Satisfying, Savory,
Sumptuous Saturday
I've been thinking that I might post a recipe every Saturday and I was thinking of giving that particular blog post each week a name. I looked up a list of adjectives that begin with "S". Do you like any of those? Satisfying Saturday? Savory Saturday? Sumptuous Saturday? I also need a cute logo for that??? I just bought this piece of clip art. I wish the watermark wouldn't show. (note: there is an eccentric woman in our church who always makes up a name for each month - like awesome auspicious august . . .so when I was trying to come up with a name, I kept thinking of silly senile Sandra . . .that is what she calls herself!!!) I would love to start this and have others link up with good and fun recipes, too. I have no idea how to set up my blog so that others can link. (Lauren - if you are reading this, can you tell me how to do that?) I can always google some directions, too. (I did google it and I haven't found out how to allow others to link yet but I really want to add that feature!!!) I think that I would love for some folks to guest post on this day with some good recipes also.
So today, I'm going to share a recipe that I made recently for our Tuesday night Young Adult Bible study group. I tripled or quadrupled it for Tuesday night. I served about 19 for dinner and had enough for several lunches left over. I made one pot without shrimp (in case someone had an allergy) and I made the other pot with shrimp. We thought the "with shrimp" pot tasted better AND it was "licked" clean. Ingredients below are for one recipe only. The recipe was originally from www.Allrecipes.com and then www.plainchicken.com posted the recipe with her changes. I followed her recipe and made a few changes of my own. When you post a recipe, I think you should always give the original cook a shout out if possible.
So here is my first Sumptuous, Satisfying, Savory Saturday recipe:
SLOW COOKER JAMBALAYA
·
1 pound skinless,
boneless chicken breast halves - cut into 1 inch cubes (if you cut them when
they are still slightly frozen, they cut soooo much easier!!)
·
1 pound shrimp (my addition)
– raw, no tails, no peel, deveined – of all places, Walmart has frozen bagged
shrimp from USA waters – I refuse to buy the frozen ones from other countries
after reading about the polluted waters (I added the frozen shrimp after I got home from work)
·
1 pound smoked
turkey sausage, sliced
·
1 (28 ounce) can diced
tomatoes with juice
·
1 stalk celery chopped
fine
·
3 Tbsp chopped
onion
·
1 cup chicken broth
·
2 teaspoons dried
oregano
·
2 teaspoons dried
parsley
·
2 tsp minced garlic (I always buy the kind in the little jar that is already minced and keep it in the refrigerator)
·
2 teaspoons Cajun/Creole
seasoning (like Slap Ya Mama or Tony's or Luzianne)
·
1 teaspoon cayenne
pepper
·
1/2 teaspoon dried thyme
·
2 packs of Uncle Ben's
Ready Rice - Garlic & Butter flavor
>
DIRECTIONS:
DIRECTIONS:
·
In a slow cooker, mix
the chicken, sausage, tomatoes with juice, onion, garlic, celery, and broth.
·
Season with oregano,
parsley, Cajun seasoning, cayenne pepper, and thyme.
·
Cover, and cook 7 to 8
hours on Low, or 3 to 4 hours on High. Add shrimp and return to boil by turning
on high.
· Open bags of rice and dump in the crockpot and stir around and cook
for about the last 45 minutes to warm through.
I
tripled (or quadrupled) for Tuesday night – used two crockpots (7 quarts) – everything fit
except a little of the chicken broth.
Saved it and if needed, added to crockpot with rice, etc.
Hope you enjoy as much as I did!! It was easy to make . . .the chopping is time consuming but I chopped my meat the night before.
Link up and share a recipe with us!!
Link up and share a recipe with us!!
