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. 

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.