1lb chicken breast halves cut into 1 inch cubes
1lb andoille sausage, sliced
1 cup uncooked long grain rice
1 28oz can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 cup chopped celery
1 1/2 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 bay leaves
2 teaspoons Cajun or Creole seasoning
1 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1/2lb medium shrimp, shelled and deveined
Salt and pepper to taste
In a slow cooker, mix together all ingredients except for the rice and shrimp.
Cover and cook on low for 7 to 8 hours, or 3 to 4 hours on high. Halfway through cooking, add the rice. 40 minutes before serving, stir in the shrimp. Continue to cook for the remaining 40 minutes or until the chicken is cooked through and the shrimp and has turned pink, then before serving remove bay leaves. Season with salt and pepper to taste. Serve hot with slices of lime, and add Tabasco sauce if desired.
1 cup uncooked wild rice
1 lb. chicken breasts
2 cups mirepoix (chopped celery, carrots, and onions)
6 cups beef broth
1 tsp. poultry seasoning1/2 tsp. salt
1/4 tsp pepper
Hot sauce to taste
Place uncooked wild rice, chicken breast, mirepoix, beef broth, and poultry seasoning into the slow cooker. Cover and cook on low for 7 hours. The chicken should no longer be pink and the rice should be tender.
Remove chicken breast from the slow cooker and shred with 2 forks. Return the shredded chicken to the crockpot.
Add desired amount of hot sauce. Season with salt and pepper.
1 (8oz) box Zatarain’s Yellow Rice, cooked according to package.
4 boneless skinless chicken breasts
2 cups shredded cheddar cheese, or cheese blend
1 medium onion, chopped
1 (10.5oz) can cream of chicken soup
1 (15oz) can of corn, drained
2 cups chicken stock
Place chicken into crockpot and season with salt and pepper. Sprinkle your chopped onions on top of chicken.
Mix together the two cups of chicken broth and can of cream of chicken soup. Pour mixture over chicken.
Cover and cook on LOW for 7-8 hours or HIGH for 4 hours.
Right before serving, shred chicken with 2 forks. Add in cooked & prepared Zatarain’s rice, cheese and corn. Mix well, until cheese is melted.
2 tablespoons extra-virgin olive oil
1 large onion, finely chopped
Kosher salt and freshly ground black pepper
1 1/2 cups pearled barley
2 sprigs fresh thyme
3 cups low-sodium vegetable broth
1 pound (1 bunch) asparagus, rough stalks trimmed and cut into 1-inch pieces
2/3 cup grated Parmesan
Zest of 1 lemon, plus lemon wedges, for serving
1/4 cup roughly chopped fresh flat-leaf parsley
1/4 cup roughly chopped fresh mint
Heat the oil in a large skillet over medium-high heat. Add the onions, 1/2 teaspoon salt and 1/8 teaspoon pepper, and cook, stirring occasionally, until lightly browned, about 5 minutes. Stir in the barley and thyme, and cook, stirring, until the barley is just golden, about 2 minutes more.
Transfer the barley mixture to a 6-quart slow cooker, and add the broth, 1 1/2 cups water and 1/2 teaspoon salt. Cover, and cook on high until the liquid is absorbed and the barley is tender, about 3 hours.
Discard the thyme, and stir in the asparagus. Return the lid to the pot, and cook until the asparagus is tender, 30 minutes more. Stir in the Parmesan, lemon zest, 1 teaspoon salt and 1/4 teaspoon pepper. Thin out the risotto to the desired consistency with warm water, as needed. Fold in the parsley and mint, and serve with lemon wedges on the side.
1½ lbs boneless chicken breast
½ (20-ounce) can crushed pineapple, drained
1 (15-ounce) cans black beans, rinsed and drained
1 cups medium salsa
5-6 burrito sized flour tortillas
1 (10 oz) cans green enchilada sauce
1 cups shredded cheddar/Monterrey jack blend
1 cup cooked rice
Place the chicken, pineapple, beans, and salsa into crock-pot and cook on low for 6 to 8 hours.
Remove the chicken and shred. Mix the chicken back into the crock pot with the rest of the ingredients. Mix in the cooked rice.
Fill 5-6 of the burrito tortillas. Place in in a 9×13 pan. Pour 1 can of the green enchilada sauce over the burritos.
Top with 1 cup of the shredded cheese and place under the broiler on the middle rack until the cheese is nice and melted. About 5 minutes.