Crock Pot Jambalaya & French Bread

Sunday, January 8, 2012

My poor hubby had to work most of the day, so I took advantage of some "alone time" and got stuff done. My day started out at the Farmer's Market, where I purchased a few of my usual things. I stopped by the pomegranate vendor, Skylake Ranch and when the guy asked me if I wanted to try their stuff, I reassured him my pantry was well stocked.  "Oh really? Well have you tried our Pomegranate Balsamic Vinegar?"  Damnit.  I hadn't. It is sooo good and now added to my pantry.

After that, I went to the grocery store to get the items needed to make jambalaya.  Once again, I perused a few different recipes and then created my own version to some extent. I have no real knowledge of Cajun food and I'm not going to claim this is authentic in any way!  :)

1 green pepper - seeded and chopped
1 onion - chopped
3 cloves diced garlic (more or less depending on how much you like it)
1 cup chopped celery
2 - 14 oz cans of diced tomatoes - I used the fire roasted ones with garlic - don't drain!
2 boneless, skinless chicken breasts - cut into bite sized pieces
1 pound medium shrimp, shelled & deveined
1 smoked sausage, sliced
Creole Seasoning - couple of teaspoons
Red Pepper Sauce - few dashes

Throw everything into your crock pot EXCEPT THE SHRIMP and cook on low for around 7 hours. Add shrimp about half an hour before the time is up so you don't end up with leather seafood.

I served it with French bread from my bread machine - that recipe is here.

Mmmm - all done and ready to eat!




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