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
Ingredients:

• 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

Directions:

• 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

Ingredients:

• 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

Directions:

• 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!