There is
a pretty funny story behind this meal. Let me begin…In the original recipe, it
calls for ¼ tsp red pepper sauce, which as I thought, was referring to some
sort of spicy red stuff. Not being a huge fan of spicy, I didn’t have many
items to match that description. What I found that I thought would work was chili
garlic sauce. So I went along with the recipe, added some chicken and called it
a day. I was hosting a b-day party so, goodness knows, I had a gazillion things
to do!
8 or so hours later, we all sat down
to eat the delicious smelling jambalaya. “This is hot,” “Oh man, spicy,” and, “G,
you really kicked in the heat here,” are all quiet comments I hear lurking from
the table. I, too, find this a bit spicy but continue to make the birthday gal
proud (Mom) and eat away. Holy CraBumble! “This stuff is hot,” I soon concur.
Then, I look over at my Grandpa and the poor man is sweating bullets. I say, “Papa,
this is kinda hot, huh?” and he replies, “Why, yes darling, this is heavy on
the spice, your Grandma must be in her glory.” At that moment, my Dad starts
blowing his nose and my Mom comments, “This is one way to clear your sinuses.” All
the meanwhile, I was just trying to enjoy the chicken, shrimp and rice but was
truly held hostage by the chili sauce. So with all this who-ha, I had to come
clean.....Well, the minute I mentioned my substitute, the table grinned and
taught me some good lessons:
1. red pepper sauce is not chili garlic sauce.
2. If you like on fire spicy things, add chili garlic sauce to them.
3. With
any meal and especially this one, biscuits make it better!
Enjoy…
** Don’t
let my spice mishap scare you, this slow cooker meal, minus the chili sauce,
was awesome and incredibly easy. I fully intend to make it the future! Actually,
if you are a true heat-seeker, do what I did, just offer your guest bread and
water!
Birthday Gal & Me, xo |
Slow Cooker
Jambalaya
Serves: 6 - 8
Slightly adapted from: Betty Crocker
OBJ: TCW
be able to host a dinner party for her Mom’s bday while being, as usual, too
busy to spend all day in the kitchen
Ingredients:
1 large onion, chopped (1 cup)
1 medium green bell pepper,
chopped (1 cup)
2 medium celery stalks, chopped (1
cup)
3 garlic cloves, finely
chopped
1 can (28 oz) diced tomatoes,
undrained
2 C chopped fully cooked smoked
sausage (chorizo)
2 skinless boneless chicken
breast, chopped into 1 in pieces
1 TBS parsley flakes
½ tsp dried thyme leaves
½ tsp salt
¼ tsp pepper
¼ tsp red pepper sauce- Frank’s®
Hot Sauce
¾ lb uncooked peeled deveined
medium shrimp, thawed if frozen
4 C hot cooked rice
Biscuits (optional)
Procedures:
1. In 3 1/2- to 6-quart slow cooker, mix all ingredients
except shrimp and rice
2. Cover and cook on Low heat setting 7 to 8 hours (or High
heat setting 3 to 4 hours)
3. Stir in shrimp. Reduce heat setting to Low; cover and
cook on Low heat setting about 1 hour longer or until shrimp are pink and firm
4. Serve jambalaya with rice and biscuits
Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
I even made a cake to end the night on the right note! |