Yah! Mimi and Granddad are coming next weekend...now what to cook?
Friday - Chicken Cacciatore
Sunday - Jambalaya
1 Large Frying Chicken (Cut into 8 or 10 pieces) (can cut the Breast into 4)
1 14oz can of tomatoes (not sauce) it can be small
diced, plain or the one with basil,
garlic and oregano and mushrooms added to the can
(you can leave the mushrooms out if you want ( I usually do because of Dad)
1 small 8 oz can of tomato sauce
1/2 large onion sliced very thin
4 cloves garlic chopped
1 T parsley
salt/pepper and red pepper (optional)
1 tsp rosemary (optional)
½ tsp oregano (if it comes in tomato can then you can taste to see if more is needed)
(you want it to have a taste, but not too heavy like pizza)
1. Take skin off chicken (if you want - less fattening - my grandma never took skin off.
2. In large sauce pot put some veg oil in pan and brown
chicken (about 5 min on each side) Take out chicken.
3. Add Onions and garlic - Brown lightly (3 - 5 min or less)
Add tomato can ( if diced you might want to mash them a l
ittle to make them a little smoother (optional)
4. Add Sauce Add other seasonings - Taste Add Chicken -
Cover Pot and simmer on LOW BOIL about 1 hour. You can
turn Chicken about 1/2 hour into cooking.
Take chicken out if you want to serve and sauce can put to dunk bread
or put over pasta.
If sauce too watery (it's supposed to be a watery
light sauce, then you can take a little corn starch
or flour, mix with some cooled sauce and put it back
into hot sauce and make it come to a boil before serving it.
**NOTE: Crockpot Recipe revision:
1. Sauté Onions and garlic
2. Combine Onions, garlic, tomatoes and seasonings into
the crockpot (mash up the tomatoes if they are too chunky
3. Add Chicken pieces (I don’t usually brown the chicken)
4. Cover and cook on LOW for 4-5 hrs
Colleen's Slow Cooker Jambalaya
"No need to slave over the stove to prepare a delicious jambalaya!
Toss the chicken, sausage, shrimp, vegetables, and seasonings in the
slow cooker, and forget about it until dinner time. "
1 pound skinless, boneless chicken
breast halves - cut into 1 inch cubes
1 pound andouille sausage, sliced
1 (28 ounce) can diced tomatoes with
1 large onion, chopped
1 large green bell pepper, chopped
1 cup chopped celery 1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1 pound frozen cooked shrimp without
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.
Note: I used regular smoked sausage, and in the freezer section you can
find a small bag of onion/bell pepper/celery together and already chopped!!
Huge time saver!!!!!
Note: I used ½ tsp Cayenne to make it not too spicy because I am
nursing still. And I used Tony’s Cajun seasoning :)
Serve over Rice!!!!