SLOW COOKER JAMBALAYA
Slow Cooker Jambalaya with andouille sausage, chicken and shrimp cooked low and slow with bold spices and vegetables with just 10 minutes of prep time!! 🍤🌶
INGREDIENTS:
2 Chicken breasts skinless, boneless, cut into chunks
1 LB Andouille Sausage links sliced
1 Can diced tomatoes 28 ounces
1 Large onion chopped
1 Red bell pepper finely chopped
2 Stalks celery thinly sliced
2 Cups chicken broth
1/2 teaspoon dried thyme
2 teaspoons dried oregano
1 tablespoon Cajun seasoning
1/2 teaspoon Cayenne pepper
1 LB Shrimp 13-15 count
INSTRUCTIONS:
Add all the ingredients except the shrimp into the slow cooker and stir.
Cook on low for 7-8 hours (high for 3-4 hours), in the last 15 minutes add in the shrimp.
Serve over rice
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RIGATONI with MEATBALLS SOUPS
"Yumm" !!!
RECIPE :
Meatball Ingredients:
• 1 pound ground beef (85/15 ratio, organic if possible)
• 1 French roll (2-3 ounces), processed for 20-30 seconds in food processor for breadcrumbs
• 1 egg, whisked
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1/2 teaspoon black pepper
• 4 cloves garlic, pressed through garlic press (Need a good garlic press? Here’s the link: Rowav Garlic Press)
• 1/4 cup grated parmesan cheese
• Splash of milk or half & half (about 2 tablespoons)
• 1 French roll (2-3 ounces), processed for 20-30 seconds in food processor for breadcrumbs
• 1 egg, whisked
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1/2 teaspoon black pepper
• 4 cloves garlic, pressed through garlic press (Need a good garlic press? Here’s the link: Rowav Garlic Press)
• 1/4 cup grated parmesan cheese
• Splash of milk or half & half (about 2 tablespoons)
Soup Ingredients:
• Olive oil (about 2 tablespoons)
• 1 onion, roughly chopped
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• Pinch salt
• Pinch black pepper
• Pinch red pepper flakes (optional)
• 8 cloves garlic, thinly sliced
• 2 tablespoons tomato paste
• 1/4 cup red wine (optional)
• 1 (28 ounce/ 793 gram) can organic whole, peeled tomatoes
• 6 cups warm chicken stock (I like Better Than Bouillon to make my stock)
• 1 tablespoon chopped flat-leaf parsley
• 8 ounces uncooked rigatoni, cooked according to package instructions
• Grated mozzarella cheese (about ¼ cup per serving, so about 2 cups total)
• 1 onion, roughly chopped
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• Pinch salt
• Pinch black pepper
• Pinch red pepper flakes (optional)
• 8 cloves garlic, thinly sliced
• 2 tablespoons tomato paste
• 1/4 cup red wine (optional)
• 1 (28 ounce/ 793 gram) can organic whole, peeled tomatoes
• 6 cups warm chicken stock (I like Better Than Bouillon to make my stock)
• 1 tablespoon chopped flat-leaf parsley
• 8 ounces uncooked rigatoni, cooked according to package instructions
• Grated mozzarella cheese (about ¼ cup per serving, so about 2 cups total)
Preparation:
-Prepare your meatballs by placing your ground beef into a large bowl, and then adding in the remainder of the meatball ingredients; gently mix together just until combined, and using a tablespoon, scoop portions of the mixture and roll between your palms to form meatballs.
-Prepare your meatballs by placing your ground beef into a large bowl, and then adding in the remainder of the meatball ingredients; gently mix together just until combined, and using a tablespoon, scoop portions of the mixture and roll between your palms to form meatballs.
-Place a large soup pot (non-stick is ideal, if you have it, you can give this one a try: Calphalon Unison Nonstick 4-Quart Soup Pot with Lid) over medium-high heat, and drizzle in about 2 tablespoons of the olive oil; once the pot is hot, add in the meatballs, working in a couple of batches, if necessary; if you have a non-stick pot, then you can leave your meatballs to brown on that first side, undisturbed, for about 2-3 minutes; if your pot is not non-stick, make sure to move it around vigorously for about 30 seconds when you add in the meatballs so they don’t stick to the bottom before the sear up.
-Once the meatballs are browned on all sides (about 4 minutes total per batch), transfer them to a plate or bowl to hold; then, drizzle in a touch more olive oil (if needed), and add in the chopped onion.
-Saute the onion, scraping up the good bits from the meatballs as much as possible; add in the dried basil, oregano, and parsley, plus a pinch of salt, pepper and red pepper flakes (if using), and stir for a couple minutes until things soften.
-Add in the garlic and stir that to combine, and once it becomes aromatic, add in the tomato paste, and stir to incorporate that in, about 30 seconds or so; add in the red wine to deglaze (if using), and after about 20 seconds, add in the whole tomatoes and the chicken stock.
-Simmer the soup for about 15 minutes; then, using a blender or a hand-held immersion blender (my personal favorite for soup, here’s the link: KitchenAid 3-Speed Hand Blender), puree the soup until smooth.
-Add the meatballs into the soup, and bring it back to a gentle simmer; simmer, uncovered, for 15 minutes more until the meatballs are tender.
-To serve, add ½ cup of the cooked rigatoni to a bowl, and ladle in some of the soup (about 1 ½ cups) along with 4 meatballs; top with about ¼ cup grated mozzarella cheese, and either enjoy immediately, or place under the broiler for a minute to melt and slightly brown the cheese.
TACOS made w/ SLOW COOKED BARBACOA
RECIPE
INGREDIENTS :
- 3 1/2-4 pounds beef chuck roast, cut into 1 1/2'' chunks, any large pieces of fat trimmed and discarded
- salt and pepper for seasoning the beef
- 1 1/2 tablespoons avocado oil or grapeseed oil, or other high heat friendly oil
- 4 cloves garlic
- 1/2 of a large yellow onion, cut into chunks
- juice of 2 limes
- 1/4 cup apple cider vinegar
- 2 chipotle peppers from a can of chipotles in adobo
- 1 tablespoon cumin
- 2 teaspoons chili powder
- 2 teaspoons oregano
- 1 teaspoon salt
- 1/4 teaspoon ground cloves
- 3/4 cup beef broth
- 2 bay leaves
Instructions
- Season beef generously with salt and pepper. Heat a nonstick skillet over medium-high heat and add the oil. Once hot, sear the beef for 4-5 minutes per side, until golden brown and caramelized. Add beef to your slow cooker.
- While beef is cooking, add the garlic, onion, lime juice, apple cider vinegar, Chipotle Peppers, cumin, chili powder, oregano, salt, and cloves to a food processor or blender and blend until smooth. Add mixture to the slow cooker along with the beef broth and bay leaves and stir to combine.
- Cook on high for 4-5 hours or on low for 7-8 until beef falls apart. Discard any large pieces of fat and shred the beef with two forks (I just do this while it's still in the slow cooker, but you can remove the beef, shred it, and then stir it back in with its cooking juices). Serve in tacos, on a salad, or in a burrito bowl!
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SLOW COOKER SEAFOOD GUMBO
RECIPE
Ingredients :
- 1 pound Smoked Sausage, sliced, such as Andouille or Kielbasi
- ½ cup vegetable oil
- ¾ cup all-purpose flour
- 2 cups chopped yellow onion
- 2 cups chopped celery
- 1 cup chopped green bell pepper
- 1 tablespoon minced fresh garlic (about 4 cloves)
- 1 jalapeño, minced
- 4 cups chicken broth
- 2 tablespoons chopped fresh thyme, divided
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 4 bay leaves
- 1 (14.5-ounce) can fire-roasted tomatoes, un-drained
- 2 pounds medium fresh shrimp, peeled and de-veined, tails left on
- ¾ pound fresh steamed crab claws
- 1 teaspoon Creole seasoning
- Cooked rice, to serve
- Garnish with sliced Scallions
Instructions
- In a 12-inch cast-iron skillet, cook sausage over medium heat, stirring occasionally, until browned, approximately 7 minutes. Remove sausage from skillet. Set aside. Discard rendered fat in skillet.
- Carefully wipe skillet. Add oil; heat over medium heat. Add flour, stirring until smooth. Cook, stirring constantly with a wooden spoon, until mixture is a deep caramel color, approximately 30 minutes. Add onion, celery, bell pepper, garlic, and Jalapeño; cook, stirring constantly, until softened, approximately 5 minutes.
- Gradually stir in broth. Bring to a boil; reduce heat to medium-low. Simmer, stirring constantly, until mixture is smooth and has thickened, approximately 2 minutes. Transfer to a 5- to 6-quart slow cooker. Add sausage, 1 tablespoon thyme, salt, pepper, bay leaves, and tomato.
- Cover, and cook on low 5 hours. Add shrimp, crab claws, Creole seasoning, and remaining 1 tablespoon thyme. Cover, and cook on high until shrimp are pink and firm, approximately 30 minutes, stirring twice. Discard bay leaves. Serve over rice. Garnish with green onion, if desired.
Slow Cooker Chili
RECIPE
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