*this post was supposed to go up last week and I forgot about it. Oops. Valentine’s post coming soon….
We were in Dallas over Super Bowl weekend and cheered on the Saints (by me cheering a team on, I mean I said, “who dat” and helped make some New Orleans-style food). I also watched the game for about 12 minutes, which I think is a record. My father-in-law grew up in New Orleans and my sister-in-law and her husband went to law school there, so was there even a choice of who to cheer for?
Onto the food!
Slow Cooker Jambalaya
I made this EASY jambalaya recipe from Robin Miller from the Food Network, found here.
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes (I used more)
- 1/2 pound andouille sausage, diced (I used a little more than 1/2 lb)
- 1 (28-ounce) can diced tomatoes (used 1 14 oz can regular, 1 14 oz can Italian)
- 1 medium onion, chopped
- 1 green bell pepper, seeded and chopped
- 1 stalk celery, chopped
- 1 cup reduced-sodium chicken broth
- 2 teaspoons dried oregano
- 2 teaspoons Cajun or Creole seasoning
- 1 teaspoon hot sauce
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1 pound frozen peeled and cooked shrimp, thawed
- 2 cups cooked rice (used brown rice)
In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.
For dessert we had this amazing creation:
Bananas Foster Sauce over Ice Cream Crepes
Hmm…I actually don’t have the recipe for that sauce. Dangit. I DO know that it was heavy whipping cream, bananas, brown sugar, rum or rum extract, and fresh orange juice….
The crepes I have the recipe for-from allrecipes.
- 1 cup all purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 tsp salt
- 2 Tbsp butter, melted
- In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
I’m going to try making these crepes with half whole wheat flour, coconut oil in place of the butter, and fill with homemade coconut ice cream!
We just spooned ice cream into the crepe, rolled it up, and poured on the sauce! Yum!
“Those who hope in the Lord will renew their strength…” Isaiah 40:31