My father-in-law makes jambalaya year round. I always enjoy it! I typically make it once a year after finding a new version to try for our celebratory Mardi Gras meal.
I was drawn to this recipe because it utilizes a slow cooker- and mine is underutilized. I learned that I should stick with my typical cooking methods! I significantly extended the cooking time for the rice, probably because I didn’t use parboiled rice. Oops. It was a little bit of a struggle. In the end, the rice did absorb all of the wonderful flavors of the dish. It was worth the wait!
The recipe was adapted from food52.com, contributed by Kristina Vanni. I used kielbasa instead of andouille sausage, chicken thigh instead of chicken breast meat, and modified the method and proportions. I loved that this version incorporated chicken, sausage, and shrimp.
We ended the feast with our annual King Cake, a family favorite.
Yield: Serves 6 to 8
2 T extra-virgin olive oil, divided
1 large yellow onion, chopped
1 large green bell pepper, chopped
3 celery stalks, chopped
6 garlic cloves, minced
3 T tomato paste
1 T chopped fresh thyme
1 T Creole seasoning (I used Slap ya Mama)
1 1/2 tsp kosher salt
1/2 teaspoon freshly ground black pepper
2 bay leaves
3 cups chicken stock
1 (28 ounce) can diced tomatoes, undrained
1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
1 (12 ounce) package andouille or kielbasa sausage, cut in half lengthwise and then into 1/4-inch half-moons
1 1/2 cups uncooked long-grain white rice, preferably parboiled (I used Basmati)
1 pound raw large shrimp, peeled and deveined (I used 21-25 count per pound)
sliced scallions, for garnish
Louisiana-style hot sauce, optional, for serving
In a large skillet or sauté pan over medium to medium-high heat, heat the 1 tablespoon of oil until shimmering. Add the onion, green bell pepper, and celery. Cook until the vegetables are softened. (Alternatively, set the slow cooker to the sauté setting and complete these steps.)
Add the garlic and cook until fragrant.
Add the tomato paste, fresh thyme, Creole seasoning, salt, pepper, and bay leaves. Stir to combine. Remove from heat and transfer to the slow cooker.
In the same pan over medium to medium-high heat, heat the remaining tablespoon of oil. Add the sliced sausage and cook until lightly browned on both sides. Transfer to the slow cooker.
Add the cubed chicken to the skillet and cook until lightly browned; transfer to the slow cooker.
Add the chicken stock and diced tomatoes. Stir to combine.
Cover and cook on low for 4 to 6 hours, or on high for 2 to 3 hours. (I cooked the dish on high for 3 hours.)
If cooking on high and using long grain white rice that is not parboiled, add the rice to the pot after 1 1/2 hours. (I used Basmati rice and it took 1 1/4 to 1 1/2 hours on high to be fully cooked.)(If using parboiled rice, add it to the pot 20 to 30 minutes before the end of the cooking time.)
Once the rice is tender, add the shrimp to the slow cooker, stir, and cook on high for 2 to 5 minutes more, stirring once or twice, until the shrimp are pink throughout and are fully cooked.
To serve, top with chopped scallions for garnish. Serve with Louisiana hot sauce for additional heat, as desired.
This really isn’t a taco blog! (or a Mexican food blog) 😉 I’ll stop after this one… or pretty soon anyway. In fact, calling these “tacos” is a little bit of a misrepresentation. They really taste something like deconstructed dumplings. Maybe? A warm, flavorful filling topped with a bright and crunchy slaw. All I really need to say is that these “tacos” were yummy.
This recipe was adapted from The New York Times, contributed by Sam Sifton. I used trimmed boneless pork shoulder country-style ribs instead of a bone-in pork shoulder and an unpeeled European seedless cucumber. I served the filling in warm 6-inch corn and wheat tortillas instead of flour tortillas. Perfect.
4 to 5-pounds boneless pork shoulder country-style ribs, fat trimmed or a 5-pound bone-in pork shoulder, skin and fat removed
12 to 16 corn and wheat tortillas, warmed
For the Slaw:
⅓ cup rice vinegar
2 tsp grated fresh ginger
1 T sesame oil
2 T neutral oil, like peanut or grapeseed
1 tsp sriracha sauce, or to taste
10 oz shredded green cabbage or 1 small green cabbage, cored and sliced thinly
1 European seedless cucumber, unpeeled, sliced into julienne or 2 medium-size cucumbers, peeled and sliced into julienne
2 medium-size carrots, peeled and sliced into julienne
1 Asian pear, peeled, cored and sliced into julienne
½ bunch fresh cilantro, rinsed, dried and roughly chopped
Prepare the pork: Place a sauté pan over medium-high heat. After a minute or so, swirl in the sesame oil and then the onions, stirring to combine. Sauté for about 5 minutes, then add the garlic and continue to cook until the onions are soft and becoming translucent. Turn off the heat, stir in the ginger and set aside.
Add the hoisin sauce and the fish sauce to the pan, and stir to combine, loosening the mixture with a little less than half a cup of water. Add sriracha sauce to taste.
Put a few spoonfuls of the sauce in the bottom of a slow cooker, then nestle the pork on top of it. Pour the remaining sauce over the top of the pork.
Cover the slow cooker and cook on low for 5 to 7 hours, or until the pork shreds easily with a fork. Remove the pork from the slow cooker and allow to rest for a few minutes.
Meanwhile, make the slaw: Put the vinegar, ginger, sesame oil, neutral oil and sriracha sauce in a large bowl and whisk to combine. Add the cabbage, cucumbers, carrots and Asian pear and toss to combine.
Shred the pork with a pair of forks. Discard bones, if applicable.
Return the pulled pork to the slow cooker and stir to combine with the juices. Serve with the slaw and warmed tortillas, with the cilantro on the side.
I have a few good friends whom I worked with many years ago. We don’t get to see each other very often, but one of the most wonderful things about getting together now is that not only can we catch up, but all of our kids really enjoy each others company as well. 🙂
On New Years Eve day, I set this dish up to cook while my friends and I- with all of our kids- went bowling! The lights were dim, the music was loud, and the kids really had a lot of fun. It was great to come home and have dinner ready!
This recipe was adapted from Food and Wine, contributed by Sarah Bolla. I used cremini mushrooms instead of oyster mushrooms, creme fraiche instead of sour cream, chicken stock instead of vegetable broth, frozen pearl onions, and doubled the garlic.
Yield: Serves 4
2 tablespoons unsalted butter, plus more for buttering noodles
1 tablespoon extra-virgin olive oil
6 ounces pearl onions (about 1 cup), peeled
1 1/2 pounds white button mushrooms, thinly sliced
8 ounces shiitake mushrooms, stems removed and caps quartered
8 ounces cremini or oyster mushrooms, quartered
freshly ground black pepper
1/2 cup white wine
1 1/2 cups chicken or vegetable stock
8 large garlic cloves, thinly sliced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
8 ounces egg noodle pasta
1/2 cup sour cream or creme fraiche
flat leaf Italian parsley, coarsely chopped
In each of 2 large skillets, melt 1 tablespoon of the butter and 1/2 tablespoon of the olive oil over medium-high heat.
Add the onions and mushrooms to each of the skillets and season both with salt and pepper.
Cook until the onions have softened and the mushrooms are browned and tender, about 5 to 7 minutes.
Add a ¼ cup of white wine to each skillet to deglaze the vegetables from the pan.
Transfer to a slow cooker.
Add the stock, sliced garlic, Worcestershire, and mustard to the pot and cook on high for 1 1/2 hours.
Bring a pot of salted water to a boil, cook the pasta until al dente and drain. Transfer the pasta to one large serving dish.
Stir some butter into the noodles (if desired) and top with the mushrooms and sauce.
Swirl in the creme fraiche and season with salt and black pepper to taste.
Garnish with chopped parsley and serve.
Note: The stroganoff can be refrigerated for up to 4 days.
My slow-cooker is really underutilized. When I saw this recipe on one of my favorite blogs, Dave Bakes, I fell in love with it. It had SO many of my favorite flavors. I loved that the chicken thighs and beans actually cooked in the salsa verde. The salsa imparted such a fabulously tangy and spicy flavor. What a wonderful slow-cooker meal!
A while ago, Dave of Dave Bakes convinced me to get a Pullman loaf pan… so I had to make a Pullman loaf of cornbread to accompany this meal. It was only fitting. 😉 Spicy and Great!
Yield: Serves 6 to 8
2 T extra-virgin olive oil
5 boneless skinless chicken thighs
12 to 16 ounces chicken sausage (about 5 links), such as chicken apple sausage or chicken other smoked chicken or turkey sausage
1 cup chopped yellow onion
8 large garlic cloves, minced
2 cans (about 16 ounces each) organic Great Northern Beans, drained and rinsed
2- 12 oz jars tomatillo salsa, about 1 1/2 cups
1 cup chicken stock
1 can (14.5 ounces) diced tomatoes with juice, fire-roasted, chili-style, or plain
1 cup frozen corn kernels
2 T finely chopped jalapeno peppers, or mild chile peppers (I used canned fire-roasted jarred green chilies)
1 1/2 tsp ground cumin
1/2 tsp coarse salt
1/4 tsp freshly ground black pepper
dash cayenne pepper, optional
sour cream, creme fraiche, or plain Greek yogurt, for serving, if desired
fresh cilantro, for serving, if desired
lime wedges, for serving, if desired
In a large skillet, heat olive oil over medium heat. Add the onions, diced chicken, and sliced sausage; sauté until onions are tender and chicken is cooked through.
Put the drained beans in a 4 to 6-quart slow cooker; add the skillet mixture and all remaining ingredients except the garnishes (sour cream (etc.), cilantro, and lime wedges).
Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours. (I cooked mine on low for 7 hours.)
To serve, top with a dollop of sour cream/yogurt/creme fraiche, sprinkle of chopped cilantro, and a lime wedge, as desired.
I can’t believe it, but I am tired of pulled pork. What is even more surprising is that my husband is in agreement! This was a nice variation and the sauce was tasty with a subtle spicy kick; I omitted the liquid smoke as I am not partial to smoky flavor. The chicken was really moist even after five hours in the slow-cooker too.
This recipe was adapted from Cook’s Country Magazine, via cookingwithauntjuju.com and talkingonmagazines.com. Perfect to feed a crowd. Perfect for guests because it can be made ahead of time and reheated in the slow-cooker prior to serving.
We ate it with Provencal Tomatoes and corn on the cob but it may have needed coleslaw and potato salad (too?!?). Next time… 🙂 Nice!
Yield: Serves 10 to 12
4 (10-12 oz) bone-in split chicken breasts
8 boneless, skinless chicken thighs
coarse salt and freshly ground black pepper
1 large sweet onion, finely chopped
2 T vegetable oil
6 garlic cloves, minced
2-3 tsp chili powder
2-3 tsp chipotle chili powder
1/4 tsp cayenne pepper
4 oz (1/2 cup) tomato paste
1 cup ketchup
1/3 cup molasses
2 T brown mustard
4 tsp apple cider vinegar
4 tsp Sriracha or other hot sauce, plus more for serving, if desired
3/4 tsp liquid smoke, if desired
12 sandwich rolls (I prefer potato rolls)
Pat chicken dry with paper towels. Generously season with salt and pepper.
Combine onion, oil, garlic, chili powders, cayenne, and tomato paste in a microwave-safe bowl and microwave until the onion softens slightly, about 3 minutes.
Transfer the onion mixture to the slow-cooker and stir in the ketchup, molasses, mustard, and cider vinegar.
Add the chicken to the slow-cooker and toss to combine with sauce. Cover and cook on low for 5 hours, or until chicken shreds easily with a fork.
Transfer cooked chicken to a cutting board or rimmed baking sheet and loosely tent with foil. Let rest for 15 minutes.
Using a ladle or large spoon, skim the fat off the surface of the sauce. Discard.
Stir the hot sauce and liquid smoke (if using) into the sauce. Cover to keep warm.
Remove and discard chicken breast skin and bones. Coarsely shred the breast meat using 2 forks. Roughly chop the thigh meat into 1/2-inch chunks.
Return the meat to the slow-cooker and combine with sauce. Season with salt and pepper, if necessary. Serve on sandwich rolls with hot sauce to pass at the table, if desired.
I try different recipes for pulled pork all of the time. This one is really EASY and great. I love that it is made in a slow cooker! I used Sriracha hot sauce instead of sambal oelek. This recipe is from Food and Wine.
2 small onion, finely chopped in a food processor
1 cup ketchup
1/4 cup dark brown sugar
3 tablespoons cider vinegar
2 tablespoons molasses
1 tablespoon Dijon mustard
2 teaspoons sambal oelek or other Asian chile sauce such as Sriracha
4 1/4 pounds boneless pork shoulder, trimmed and cut into 4 pieces (or up to 5 pounds of Boneless Pork Shoulder Country Style Ribs)
coarse salt and freshly ground pepper
Season the pork with salt and pepper and place in a slow cooker.
In a medium bowl, mix the onion with the ketchup, brown sugar, cider vinegar, molasses, mustard and hot sauce. Cover the pork with the ketchup mixture.
Cook on high until the pork is very tender, about 6 hours. Transfer the pork to a work surface and, using 2 forks, shred the meat.
Pour the sauce into a large saucepan and bring to a boil. Cook over high heat until thickened, about 15 minutes. Stir the shredded pork into the sauce, season with salt and pepper and serve.
Make Ahead: The pulled pork can be refrigerated for up to 4 days. It may be best to store the meat and sauce separately and combine prior to serving.