On 3/9/2020 6:54 PM, John wrote:
On 3/9/2020 14:46:14, ann sanfedele wrote:
where's the recipe? :-)
ann
It was in a little mini slow-cooker cookbook I found in one of those tiny
library kiosks some people have in their front yards.
12 oz. boneless, skinless chicken breast
8 oz. smoked sausage of your choice
8 oz. smoked ham, diced
1 green pepper, chopped
1 onion, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 14-1/2 oz. can whole tomatoes
1/3 cup tomato paste
1 cup chicken broth
1 tbs. dried parsley
1-1/2 tsp. dried basil leaves
1/2 tsp. dried oregano leaves
1-1/2 tsp. prepared hot sauce
1-1/2 tsp. cayenne pepper
1 tsp. black pepper
salt to tast
1 lb fresh shrimp, shelled and cleaned
4 cups cooked rice
Cut the chicken into bite-sized pieces. Add all the remaining ingredients,
except the shrimp and rice to the Crock-Pot® Slow Cooker. Cover; cook on Low
8-10 hours or on High for 3-4 hours. Add the shrimp during the last 30 minutes
of cooking. Pour the Shrimp Jambalaya over the rice when ready to serve
Recommended Unit Size: 4 - 7 Quarts. Not sure what size mine is, but it was
full up.
I didn't follow the recipe exactly.
My 2 boneless, skinless chicken breasts came to 14.95 oz. and the Smoked
Sausage was a 12 oz. package. I chopped up a bunch of slices of Black Forest
Ham from Costco (about 9 oz.).
Substituted "Italian Style" canned diced tomatoes for the canned whole tomatoes
& used the whole little can of tomato paste, along with a whole can of chicken broth
(about 1-2/3 cup). I didn't have any oregano.
For the hot sauce, I used some of the liquid I reserved from cooking the pork
back when I made Maple Pulled Pork Buns for a pot-luck dinner I went to in
December [1].
I had to use black pepper from a pepper grinder (grind it onto a piece of
parchment paper until you think the pile is big enough to fill a tsp. I had
just a smidge over a tsp. IIRC, I used about 1/2 tsp. salt.
And, of course, I had frozen shrimp from Costco instead of fresh, so I put a
pound of them in that pot to soak until they thawed. Then drained them in a
colander.
I let it cook 6 hours on Low before adding the shrimp and then let it cook for
another hour.
I have a mixture of white, brown & wild rice I made for myself and I used 1 cup
uncooked, which gives about 3 cups cooked.
I had half the rice last night & half the rice today with two BIG servings of
Jambalaya and I put 4 - 1 pint containers of Jambalaya in the freezer.
So far, for my resolution to cook something good at least once a month ...
Dec - Maple Pulled Pork Buns
Jan - Moroccan Chicken
Feb - Rosemary Pork w/Scallions & Mushrooms
Mar - Shrimp Jambalaya
I did learn how to prepare fresh Rosemary to use in cooking by doing it wrong. You just
strip the leaves off the stems instead of putting them in a food processor &
chopping it up stems & all.
And I haven't looked up "minced" to be sure I know what it means. I think it means
chopped up into teeny-tiny pieces, & that's what I did.
On 3/9/2020 12:52 PM, Paul Sorenson wrote:
Hot damn...another aficionado of cooking with cast iron!!
-p
On 3/9/2020 11:39 AM, John wrote:
It's been a while since I kvetched about how the work is going on my kitchen.
I'm almost finished (for man-cave values of finished).
I have a NEW stove. Now I'm "Cookin' with Gas!"
https://www.flickr.com/photos/jb_sessoms/49640315542
Close-up of the NEW stove. I'm not actually cooking the shrimp here, they're
just sitting in a pot of water defrosting before being added to the dish in the
Crock Pot.
https://www.flickr.com/photos/jb_sessoms/49640042671
But gas & having a completely cook surface makes a wonderful difference. First
time in this house I've been able to cook rice where it didn't stick to the pot.
... and the finished product.
https://www.flickr.com/photos/jb_sessoms/49640043341
Just for fun, here's a song to celebrate the occasion:
https://www.youtube.com/watch?v=xnKOVPXhlnE
[1] https://www.tasteofhome.com/recipes/maple-pulled-pork-buns/
Second time I've used that recipe, and mine don't turn out that pretty, but
maybe next time now that I have a decent oven. Although, I'm thinking about
repeating the Jambalaya for this years pot-luck supper.
