Crock Pot Jambalaya

 Now that I live in the South, I thought I should probably start learning how to cook some good Southern food. I saw this recipe on Pinterest and it looked simple and yummy! Doing a little more research, I've discovered this looks more like Gumbo than actual Jambalaya... but it has the rice like Jambalaya. I did add more water than the recipe called for (I thought it was supposed to be "soup-y"!). So all y'all Southerners out there don't be hatin ok! I tried.

The recipe calls for "andouille sausage" well, according to ETNT, Aidells is the best sausage you could eat! Pretty tasty too!! (Found at local Publix)

Oh! And if you're like me and your Cajun Seasoning just happened to "disappear" magically when you needed it and you decide to opt for Creole Seasoning, don't throw in the full 2tsp it calls for, unless you like it HOT. Lesson learned. 

Learn from me (what I'd do differently next time is in parentheses)

Ingredients:

• 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes (I used one breast)
• 1 pound andouille sausage, sliced (1 - 12oz package worked perfect)
• 1 (28 ounce) can diced tomatoes with juice
• 1 large onion, chopped  (I'd do half)
• 1 large green bell pepper, chopped
• 1 cup chopped celery
• 1 cup chicken broth
• 2 teaspoons dried oregano (1tsp next time)
• 2 teaspoons dried parsley (1tsp next time)
• 2 teaspoons Cajun seasoning (if using Creole Seasoning, I'd use 1/2tsp - 1tsp)
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1 pound frozen cooked shrimp without tails (I used about 2 good handfuls of frozen, cooked shrimp, thrown in during the last 30 minutes)

Instructions:

1. In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
2. Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.

Artichoke Dip -- a healthy version!

Picture from Google. 

As I was thinking of a menu for the Super Bowl this Sunday, what sounds better than lots of fun finger foods?! So we'll be having potato skins, taquitos, chips and salsa, Bagel Bites, sausage and cheese tray, (all for my husband), shrimp cocktail, olives, meatballs, pomegranate sausage bits, and this Artichoke Dip with Stacy's Pita Chips. Artichoke Dip is the WORST option you could have as an appetizer because most recipes begin with Mayo and cream cheese and end with the veg. It should be backwards. Which, once again, is why I love the Eat This, Not That books! In the 2010 version they have included the following recipe, which I will be making this Sunday! 

Ingredients:

1 12oz jar artichoke hearts in water, drained and chopped (they recommend Cento brand)

1 16oz box chopped frozen spinach, thawed (Cascadian Farm Organic)

2TBS olive oil based mayo 

1/2TBS butter

1 onion, finely chopped

3 cloves garlic, finely chopped

1 small can roasted green chiles, drained and chopped

2TBS whipped light cream cheese

juice of 1 lemon

salt and pepper, to taste

Whole wheat pitas -- optional

Instructions:

Optional -- Cut pitas into 6-8 wedges and separate the layers. Spread on 2 baking sheets and bake at 400 for 5 minutes. 

Heat the butter in a large skillet over medium heat. Add onion and garlic and cook for 5 minutes. Add artichokes, spinach, chiles, mayo, cream cheese and lemon juice. Cook, stirring often, for 5 minutes. Season with salt and pepper. 

Serves 4.