Tuesday, March 8, 2011

Celebrating Mardi Gras: Slow Cooker Jambalaya and Bread Pudding Recipe

In our house, today is the day where we let loose and savor things we might give up for lent.  This year, I decided to make some Jambalaya for dinner and Bread Pudding for dessert to really get in the mood!  Now I don't have all day slaving over the stove so I tossed dinner in the slow cooker and the dessert into a pan for the oven when I get home! 

Slow Cooker Jambalaya
serves 4

  • 1 chicken breast
  • 2 sausages (I used sweet pork italian sausage)
  • 1 cup of celery
  • 1/2 cup onion
  • 1.5 cups low sodium chicken broth
  • 1.5 cups water
  • Cajun seasoning (to taste)
  • Cayenne pepper (to taste)
  • Seasoning salt (to taste) 
  • Oregano (to taste)
  • Thyme (to taste)
  • Parsley (to taste)
  • 1 tsp garlic
  • 1 cup of tomatoes diced
  • 1 cup wild rice
  • Cut up chicken and sausage.  Toss chicken into pot and pan sear sausage, then add into pot.
  • Cut up tomatoes, celery and onion and garlic and toss into pot
  • Add 1 cup of broth and 1.5 cups of waters save the 1/2 cup broth for rice
  • Add seasonings
  • Turn on 8-10 hours on low
  • In the afternoon, make the rice with water and add the 1/2 cup of broth for flavoring.  When finished, add into pot.
It was sooo good!  Usually Jambalaya has shrimp but the hubby isn't a fan so I cooked some on the side for me. Definitely going to make this again!  

Bread Pudding
serves 2

  • 2 french rolls
  • 1 tbsp I Can't Believe It's Not Butter! Spray
  • 1/4 tsp vanilla extract
  • 1/8 tsp Cinnamon
  • 1 Egg
  • 1/4 Vanilla fat free coffee creamer
  • 1/8 cup Splenda
  • 1 tbsp Raisins

  • Preheat oven to 325 degrees
  • Chop up rolls into 1 inch squares
  • In a separate bowl, mix the rest of the ingredients
  • Spray dish with Cooking spray and toss in rolls and pour the mix on top
  • Cook for 45 minutes (until golden)
Serve Warm... Oh soo good!

No comments: