Name: Slow Cooker Jamabalaya
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 10
Cuisine: Cajun
Ingredients: 1 pound skinless, boneless chicken breast halves - cut into 1-inch cubes; 1 pound sausage (Andouille, Polish or Jennie-O turkey sausage) sliced; 1 (28 ounce) can diced tomatoes with juice (drained); 1 large onion, chopped; 4 cloves garlic, chopped or pressed; 1 large green bell pepper, chopped; 1 cup chopped celery; 1 cup chicken broth; 2 teaspoons dried oregano; 2 teaspoons dried parsley; 2-3 teaspoons Cajun seasoning; 1/2 teaspoon cayenne pepper; 1/2 teaspoon dried thyme; 1 pound cooked shrimp without tails; 2 - 2.5 cups cooked rice – brown or white

Mardi Gras is almost upon us. Who doesn’t like Jambalaya or Red Beans and Rice? Or one of my absolute favorites – Bananas Foster! Buuuttt…no one wants to spend all day over the stove for hours making them. Enjoy these tasty Mardi Gras recipes for favorite traditional Louisiana fare for a Mardi Gras feast, or any time of the year.

Mardi Gras Slow Cooker Recipes

If you want to spice up your Mardi Gras party even more, try mixing in a few adult beverages. Try something like a White Linen cocktail or these Mardi Gras inspired cocktails.

Jambalaya

Jambalaya is one of the classic dishes served in New Orleans, and all of Louisiana. Much like the state, it has its origins in French, Spanish, and West African cuisine. It’s a stew that’s oh so tasty, and full of complex flavors. Don’t confuse it with gumbo though – they’re distinctly different dishes.

Yield: 10-12

Slow Cooker Jamabalaya

A slow cooker version of the traditional Jambalaya

Prep Time 10 minutes

Cook Time 6 hours

Total Time 6 hours 10 minutes

Ingredients

1 pound skinless, boneless chicken breast halves - cut into 1-inch cubes
1 pound sausage (Andouille, Polish or Jennie-O turkey sausage) sliced
1 (28 ounce) can diced tomatoes with juice (drained)
1 large onion, chopped
4 cloves garlic, chopped or pressed
1 large green bell pepper, chopped
1 cup chopped celery
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2-3 teaspoons Cajun seasoning
1/2 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1 pound cooked shrimp without tails
2 - 2.5 cups cooked rice – brown or white

Instructions

In a slow cooker, combine all the ingredients above except the rice and shrimp.
Cover and cook 6 to 8 hours on LOW or 3 to 4 hours on HIGH. Stir in the shrimp during the last 20 minutes of cook time.
Stir in cooked rice 10 minutes before serving.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 426Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 175mgSodium: 1319mgCarbohydrates: 31gFiber: 2gSugar: 5gProtein: 36g

Nutritional info is provided as a courtesy, and may not be accurate.

Louisiana Red Beans and Rice

Red Beans and Rice is a Creole dish that has roots that go wayyyyyy back. It started as a way to use up leftovers from the Sunday dinner, which usually included ham. Mondays were traditionally wash days, and we all know how long it can take to cook beans.

The women would leave beans simmering all day while they did laundry, and toss in the leftover ham or sausage when it was closer to serving time. Hmmm…that sounds familiar. This dish is a great way to feed a crowd on a budget, too.