Tuesday, March 4, 2014

Preparing For Lent

Today is the celebration of Mardi Gras (or better known as Fat Tuesday) as tomorrow is Ash Wednesday, the start of the Lenten Liturgical Season.  I thought I would make a traditional Cajun/Creole much often Mardi Gras is associated with Louisiana and that style of cooking.

Slow-Cooker Jambalaya
adapted from:

2 T olive oil
1lb boneless skinless chicken thighs, cut into chunks
1lb smoked sausage, coined (I used Louisiana hot links)
1 bell pepper, diced
1 onion, diced
2 cloves garlic, minced
1 quart chicken broth
1 (14.5oz) can crushed tomatoes (I used diced)
2 t Cajun seasoning
1/2lb shrimp, peeled and deveined

Heat oil in a large saucepan.  Toss in chicken and sausage to brown and cook.  Add salt/pepper, if desired.  Remove meat to a greased slow-cooker.  Save pan drippings; saute onions and peppers, until tender soft.  Stir in Cajun seasoning until fragrant.  Add garlic. Stir.  Add to crockpot on top of sausage and chicken.  Add tomatoes and broth.  Cook on LOW for 8hours.  Add shrimp just before serving (about 5minutes before just to cook not to make rubber).  Serve over steamed rice and with a side of additional hot sauce.

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