Jambalaya

Slow Cooker Jambalaya with andouille sausage, chicken and shrimp cooked low and slow with bold spices and vegetables with just 10 minutes of prep.

Ingredients

• 2 chicken breasts skinless, boneless, cut into chunks
• 1pound andouille sausage links sliced
• 1 can diced tomatoes 28 ounces
• 1 large onion chopped
• 1 red bell pepper finely chopped
• 2 stalks celery thinly sliced
• 2 cups chicken broth
• 1/2 teaspoon dried thyme
• 2 teaspoons dried oregano
• 1 tablespoon Cajun seasoning
• 1/2 teaspoon cayenne pepper
• 1pound shrimp 13-15 count

Preparation

1. Add all the ingredients except the shrimp into the slow cooker and stir.
2. Cook on low for 7-8 hours (high for 3-4 hours), in the last 15 minutes add in the shrimp.
3. Serve over rice.

Three Bean Rice Salad

Ingredients

• 2 cups cooked wild rice blend or brown rice cooled
• 15 oz kidney beans rinsed and drained
• 15 oz black beans rinsed and drained
• 15 oz garbanzo beans rinsed and drained
• 1 red bell pepper chopped
• 1/2 red onion diced
• 1/2 cup chopped cilantro
• 1 jalapeno diced

Dressing Ingredients

• 3 tbsp red wine vinegar
• 2 tbsp extra virgin olive oil
• 4 tbsp sugar
• 1/2 tsp salt
• 1/2 tsp fresh ground black pepper

Preparation

1. Combine all salad ingredients in a large bowl.
2. Combine dressing ingredients in a mason jar and shake until thoroughly combined.
3. Toss dressing with salad.
4. Refrigerate for an hour for best flavor

Banana Pudding

Ingredients

• 2 boxes Vanilla Wafers
• 6 to 8 bananas, sliced
• 2 cups milk
• 1 (5 oz.) box French Vanilla pudding
• 1 (8 oz.) package cream cheese
• 1 (14 oz.) can sweetened condensed milk
• 1 (12 oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Preparation

1. Line the bottom of a 13×9-inch dish with 1 bag of cookies and layer bananas on top.
2. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
3. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.
4. Fold the whipped topping into the cream cheese mixture.
5. Add the cream cheese mixture to the pudding mixture and stir until well blended.
6. Pour the mixture over the cookies and bananas and cover with the remaining cookies.
7. Refrigerate until ready to serve!

Prep Time:30 minutesYield:12 servings

READ My Old and Quirky Blog

@

www.weaver1888.com