1 pound boneless chicken thighs, skin removed, cut into 1-inch pieces 1 can (14.5 ounces) tomatoes with juice 1 1/2 cups chicken broth 8 ounces fully cooked smoked sausage, sliced 1/2 to 1 cup diced cooked ham 1 cup chopped onion 1 can (6 ounces) tomato paste 1/4 cup water 1 1/2 teaspoons Creole seasoning a few dashes of Tabasco sauce or other hot pepper sauce 2 cups instant rice, uncooked 1 cup chopped green bell pepper
In crockpot, combine chicken, tomatoes, broth, sausage, ham, onion, tomato paste, water, seasoning, and Tabasco. Cover and cook on LOW for 5 to 6 hours. Add rice and green pepper to crockpot and cook for 10 minutes longer, or until rice is tender and most of the liquid is absorbed. Serves 6.
Rival Crock-Pot® Creole Black Beans (see also: Cajun Chicken & Shrimp Creole, Creole Black Beans with Sausage, Shrimp Creole) I have made this recipe with black beans cooked from scratch, as written, and I give it thumbs up for flavor, and for making it again. I think the only thing I added was minced celery. Great for gatherings or batchcooking as it makes alot. If you're not vegetarian, add whatever leftover protein you have on hand. I added something different each time I heated up an individual portion, like diced turkey from the freezer, sausage, ham, etc. It is plenty robust enough to eat standalone as a full meal though, or over rice. I love things on the spicier side of life; but wait to adjust seasonings til the end, as it has alot of flavor already as written. www.crock-pot.com/Recipe.aspx?rid=15 20
Ingredients 6 cans black beans (15 ounces each), drained 3 cups onion, chopped 2 cups green bell pepper, chopped 8 cloves garlic, minced 4 teaspoons dried thyme 3 teaspoons dried oregano 3 teaspoons white pepper 1/2 teaspoon black pepper 1/2 teaspoon cayenne pepper 2 vegetable bouillon cubes 10 bay leaves 16 ounces tomato sauce 2 cups water
Directions 1.Combine the ingredients in the Crock-Pot® slow cooker. 2.Cover; cook on Low for 8 hours or on High for 4 hours. 3.Remove the bay leaves before serving and serve over cooked rice.
Ingredients 2 tablespoons olive oil 1/2 cup diced green bell peppers 1/2 cup diced onions 1/2 cup diced celery 1 teaspoon chili powder 1 (14-ounces) can tomatoes 1 (8-ounce) can tomato sauce 1 tablespoon hot sauce 1 tablespoon Worcestershire sauce 1 teaspoon white sugar Salt and pepper 1 1/2 pounds peeled and deveined shrimp Green onions, for garnish
Directions Preheat crock pot on high.
In fry pan, heat olive oil. Add peppers, onions and celery. Cook until softened. Add chili powder and saute until caramelized. Remove from heat and pour into crock pot. Add tomatoes, tomato sauce, hot sauce, Worcestershire, white sugar, salt and pepper.
Cook for 3 hours. Add shrimp and cook for about 3 minutes. Serve over rice. Top with chopped green onions.
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