FORGOTTEN JAMBALAYA RECIPE

This is a Taste of Home recipe that was submitted by a lady from my neighboring city of Coppell, Texas a few years ago.

1 can (14.5-oz) diced tomatoes, undrained
1 can (14.5-oz) beef or chicken broth
1 can (6-oz) tomato paste
3 celery ribs, chopped
2 medium green bell peppers, chopped
1 medium onion, chopped
5 garlic cloves, minced
3 tsps dried parsley flakes
2 tsps dried basil
1 1/2 tsp dried oregano
1 1/4 tsps salt
1/2 tsp cayenne pepper
1/2 tsp hot pepper sauce
1 lb boneless, skinless chicken breasts, cubed
1 lb smoked sausage, halved and cut into 1/4-inch slices
1/2 lb uncooked medium shrimp, peeled and deveined
Hot cooked rice for serving

In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. Stir in the celery, green peppers, onion, garlic and seasonings. Stir in chicken and sausage.

Cover and cook on low for 4-6 hours or until chicken is no longer pink. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turns pink. 

Serve with rice. 

Yield: 11 servings.

CROCK POT SAUSAGE & VEGGIES WITH PEPPERS

A friend of mine posted this on her facebook page.  I thought it was worth sharing.  I will try this as I have grandkids who love sausage.

1 pound smoked sausage, cut in pieces

6 potatoes, peeled and halved

1 large onion, peeled and sliced or chopped

3 or 4 large carrots, scraped and cut in pieces

1 large green pepper

1 large red sweet pepper

1 (14 ounce) can beef broth or 2 cups

1 package onion soup mix

2 bay leaves

1 teaspoon basil

1 teaspoon minced garlic

1/2 teaspoon black pepper

1 teaspoon Worcestershire sauce

 

Place sausage and vegetables in crock pot.  Mix together the broth, onion soup, spices and Worcestershire sauce and pour over the vegetables.  Cook on low for 5 or 6 hours or high for 3 to 4 hours until the potatoes and carrots are done.  Makes six to eight servings. 

SWEET SPICY SLOW COOKER BAKED BEANS

Slow Cooker Baked Beans
thehalfbakedlife.com
Serves 8

A slow cooker baked bean recipe that is sweet, spicy and loaded with flavor.

Prep Time 12 hr
Cook Time 10 hr

Ingredients

4 slices cooked bacon - crumbled
2 cups dry navy beans - soaked and drained
1 onion - chopped
3 tbsp molasses
2 tbsp ketchup
3 tbsp brown sugar
2 tbsp. minced garlic
1 tbsp mustard
1 tsp salt
1 tsp pepper
1/2 tsp cayenne pepper
4 1/2 cups water

Instructions

Fill a large bowl with water to cover the beans with 1/2 inch-1 inch of water. Soak for at least 6 hours, but overnight is best.

Pick out the ones that float to the top, drain and rinse

Cook bacon and crumble

In a large bowl combine remaining ingredients, taste and adjust seasoning if needed

In a large slow cooker place beans and sauce and stir gently

Cook on low for 8 hours, check and continue cooking until desired consistency is reached. We cooked ours for 9 hours.

Notes
Each serving (about 1/2 cup) is 2 points

**Calories: 81 Total Fat: 0.7 g Saturated Fat: 0.3 g Trans Fat: 0 g Cholesterol: 0.7 mg Sodium: 592.2 mg Total Carbs: 17.8 g Dietary Fiber: 2.7 g Sugars: 12.6 g Protein: 1.7 g

Thanks Lavonne Lea Rae for sharing this recipe with us.

RIVAL CROCK-POT SMOTHERED STEAK

1 1/2 lbs chuck or round steak, cut in strips
1/3 cup flour
1 tsp salt
1/4 tsp pepper
1 large onion, sliced
1 - 2 green peppers, sliced
1 lb can tomatoes
1 4-oz can mushrooms, drained
2 tbsp molasses, optional
3 tbsp soy sauce
1 10-ounce package frozen green beans, french-style, optional

Put the steak strips, flour, salt and pepper in crock-pot.  Stir well to coat steak.  Add all the remaining ingredients.  Cover and cook on High 1 hour then turn to Low for 8 hours. (High: 5 hours). Serve with rice.

Note: This is a recipe that came in the booklet pictured below that came with my first crockpot in the 1970s.