Creole jambalaya, also known as red jambalaya, is a dish that’s usually cooked and served with some type of seafood. If I had my way I’d add the shrimp, but The Man and the kids would go to bed hungry rather than eat shrimp, so I omit the fish but still like to call this dish Creole.
Creole jambalaya originates from the French Quarter of New Orleans, in the original European sector. It was an attempt by the Spanish to make paella in the New World, where saffron was not readily available due to import costs. Tomatoes became the substitute for saffron. As time went on, French influence became strong in New Orleans, and spices from the Caribbean changed this New World paella into a unique dish. In modern Louisiana, the dish has evolved along a variety of different lines. Creole jambalaya, or red jambalaya as it is called by Cajuns, is found primarily in and around New Orleans, where it is simply known as ‘jambalaya’. Creole jambalaya includes tomatoes, whereas Cajun jambalaya does not.
And now you know.
- 1 medium onion, chopped
- 2 medium green peppers, chopped
- 1 cup celery, chopped
- 1.25 lbs. chicken tenderloins, cut into chunks
- 1 T Cajun seasoning
- 1 lb. Polska kielbasa
- 28 oz. petite diced tomatoes, un-drained
- 38 oz. chicken broth
- 2 cups long grain brown rice
- Place onions, peppers & celery in slow cooker. Top with chicken then seasoning. Top with sausage & tomatoes.
- Add rice and broth, then press all the rice down so it’s all covered with broth.
- Cover & cook on low 5-6 hours. Or on low for 2 hours and high for 2 hours.
*Facts found at Wikipedia
Taken from All Recipes this is an instant go-to Sunday night dinner. Served up in big bowls and rolls from the can, (because I’m classy like that) this couldn’t be simpler to pull together.
- 1 pound beef stew meat, cut into 1 inch cubes
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 clove garlic, minced
- 1 bay leaf
- 1 teaspoon paprika
- 1 teaspoon Worcestershire sauce
- 1 onion, chopped
- 1 1/2 cups beef broth
- 3 potatoes, diced small
- 4 large carrots, sliced
- 3 stalks celery, chopped
- Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
- Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.
Taken and adapted slightly from A Year of Crock-Potting
3 pound pork tenderloin
2 tablespoons brown sugar
1/2 teaspoon Italian Dressing (seasoning packet)
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons cornstarch
2 cloves garlic, minced
1 orange bell pepper, seeded and sliced
1 red bell pepper, seeded and sliced
2 tablespoons soy sauce
1/2 cup apple juice – use a juice box or Capri Sun 100% juice if you have them lying around!
20 oz can crushed pineapple (I only used about 14 oz, & reserved the juices for the couscous – see below)
Combine meat, sugar, spices, cornstarch and a little bit of the apple juice (just enough to make mixing easier) in a plastic zipper bag. Seal and shake well to coat. Pour contents of bag into crockpot. Add garlic and peppers. Pour in soy sauce, remaining apple juice, and pineapple.
Cover and cook on low for 7-9 hours, or on high for 4-6.
I served this over couscous with buttered yams on the side.
- Since so many recipes call for Italian seasoning I just keep an Italian Dressing mix in a zipper baggy to use as I need it.
- I used some of the reserved pineapple juices from the can to cook the couscous in to add a little extra flavor – just cook according to directions, replacing some of the water with juice.
2 pork tenderloins (1 lb each) They come packed together
1 can (10-3/4 oz) condensed golden mushroom soup, undiluted
1 can (10-3/4 oz) condensed cream of mushroom soup, undiluted
1 can(10-1/2 oz) condensed French onion soup, undiluted
Place both tenderloins in crockpot.
In a bowl, combine the soups; stir until smooth. Pour over pork. I must say, even though this looks pretty gross, the smell is great, but over powering. Give it a chance. It’s well worth it!!
Cover and cook on low for 8-10 hours or until the meat is tender.
The kids love to have mashed potatoes (the gravy left in the crock is excellent over the potatoes!) and a favorite veggie along with this!
* This recipe makes enough meat for three separate dishes (for my family of 5). After cooking the 2 lbs. I use 1 lb. of the tenderloin for this dish. Then I shred and store the other 1 lb. & reserved ‘gravy’ in the fridge until I’m ready to use it again (probably within 3-4 days). I like to make Pork Fajitas & Pulled Pork Sandwiches.
Ingredients for Beef
1 5 lb. rump roast
3 cups water
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon onion salt
1 teaspoon dried parsley
2 cloves garlic, minced
1 bay leaf
1 package dry Italian salad dressing mix
1. Place roast in slow cooker, and pour all other ingredients over roast.
2. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.
1. Sauté mushrooms in generous amounts of butter (more or less depending on how many mushrooms you use – for a whole package I used 3 tablespoons then had a lot of sautéed mushrooms to eat on the side!)
2. While the mushrooms sauté, slice the rolls lengthwise and toss under the broiler face up to make them toasty – watch carefully so they don’t burn. Thinly slice peppers and onions.
3. Remove mushrooms from pan and set aside.
3. Toss peppers and onions into pan you used for mushrooms with leftover butter and sauté till the onions are transparent.
4. Layer shredded roast, vegetables, mushrooms & cheese onto toasted rolls.
5. Re-broil until cheese is bubbly and warm
Try Leftover Roast Chili to use up the leftover roast!
The kids loved this one and I thought it was a perfect mixture of texture and taste (yes, even with the spinach)!
Ingredients2 cups of cooked turkey8 cups chicken broth2/3 cup uncooked wild rice1 yellow onion, chopped1 cup chopped celery1 cup chopped carrots1 tsp sage1 clove garlic, minced2 T balsamic vinegar2 cups spinach leaves (from the bag works great!)DirectionsI used a 5 quart crockpot.
Pour in broth, & add cooked chopped turkey. Chop up the vegetables (not the spinach), and add to the pot. Dump in the wild rice, sage, and balsamic vinegar. Stir.
Add two heaping handfuls of baby spinach to the pot. It will look like a lot, but will shrivel down nicely while cooking.
Cover and cook on low for 8-10 hours, or on high for 4-6.
The soup is done when the vegetables have reached desired tenderness. There is a lot of volume here; this is a good candidate for a day when you are out of the house for a long time. No need to worry about it over-cooking
For direction on how to use a turkey carcass, visit A Year of Crock Potting
8-10 chicken tenderloins
1/4 c. green onions
1 medium garlic clove, minced
1 (14.5 oz) can chopped tomatoes
1 T basil
1 tsp. salt
1/2 c. heavy cream
2 egg yolks
1/2 c. grated parmesan cheese
8 oz. fettuccine
1 pkg fresh sliced mushrooms
1. Toss tenders into crockpot – frozen is fine if you have the time to let them fully cook.
2. Add green onions, garlic, tomatoes, basil & salt. Cover and cook on low 5 hours or until chicken is done.
3. Remove lid and break chicken up into pieces. Stir in cream, egg yolks, and parmesan cheese. Cover and cook on high 30 minutes to thicken.
4. While sauce is thickening, cook fettuccine according to package directions; drain
5. Add fettuccine and mushrooms to sauce. Cover and cook on high 30-60 minutes.
Having been at least a season since making this recipe, and ready to cook dinner, I pulled this recipe up the other night. Imagine my disappointment when I realized it was a crock-pot recipe and would have had to have started it hours before to be ready in time to eat. Then I remembered I don’t always have to follow the recipe. I know. Crazy town, right? So I modified the recipe slightly to accommodate my lack of planning. Along with the modification I realized I didn’t have bacon. Nice. BUT! I did have an unopened pack of real bacon bits (like the kind you use on baked potatoes or a salad) so I ripped that open and they worked great!
In a large stock pot, I heated 2 Tablespoons olive oil, added the chopped onions and cooked till soft (chop the potatoes during this time). Add the ingredients in step two from below (plus the bacon bits) and bring to a boil, reduce heat, cover and simmer for about an hour. Then proceed with step three and you have a meal!
- 10 slices bacon, cut into 1/2 inch pieces
- 1 onion, finely chopped
- 32 oz. chicken or vegetable broth
- 2 cups water
- 4 large potatoes, diced bite size
- 1/2 teaspoon salt
- 1 teaspoon dried dill weed
- 1/2 teaspoon ground black pepper
- 1/2 cup all-purpose flour
- 2 cups heavy cream
- 2 green onions for garnish (optional)
1. Place bacon and onion in a large, deep skillet. Cook over medium-high heat until bacon is evenly brown and onions are soft. Drain off excess grease.
2. Transfer the bacon and onion to a slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, and white pepper. Cover, and cook on Low 6 to 7 hours, stirring occasionally.
3. In a small bowl, whisk together the flour and half-and-half. Stir into the soup. Cover, and cook another 30 minutes before serving.
I found this recipe at Real Mom Kitchen. I made it for dinner yesterday but then we ended up going out on a “family date”. So I reheated it today and it was so good!! Caleb, my 3 year old cleaned his plate and Micayla, 5, ate most of her’s.
1/2 pound ground beef, browned and drained (I used a full pound and used my bottom heat slow cooker instead of my crock-pot so I didn’t even bother to brown it first)
2 (16 oz cans) pork and beans, pork removed
1 (4 oz can) chopped green chilies
1 (8 oz can) tomato sauce – (I used a can of Fire Roasted Tomatoes instead)
4 to 6 drops Tabasco sauce (I left this out)
1 bag (15 oz) Fritos Corn Chips
Combine all ingredients except chips in a greased 3 to 4 1/2 quart slow cooker. Cover and cook on low for 6-8 hours or high for 3-4 hours. Scoop over a handful of Fritos. Makes 6 – 8 servings (I think it makes more like 5 servings)
Serve with shredded lettuce, diced tomatoes, sour cream, and grated cheddar cheese.