Slow Cooker Chicken & Sausage Jambalaya

I prefer to use slow cooker liners. Whenever I buy a box of them, there is invariably a little handout inside that includes a few recipes. They are great for folks starting out with slow cookers!

Reynolds produces liner bags for slow cookers. They, like Crock-Pot, offer recipes from their test kitchens. I rounded up a few more and will share them here, in a couple of fall posts. Why fall? Slow cookers are wonderful for making warm, filling meals that are especially welcome on cooler or cold nights.

Please keep in mind that some of my Cajun friends might take exception to this recipe, and that it’s from Reynolds’ kitchens, not mine.

CHICKEN & SAUSAGE JAMBALAYA
Prep Time: 20 minutes
Cook Time: 7 hours on Low or 3 hours on High
Servings: 6

Ingredients:
1 lb chicken thighs, boned, skinned, cut into bite sized pieces
8 ounces smoked turkey or chicken sausage, sliced into 1/2 inch pieces
1 to 2 tablespoons Creole or Cajun seasoning
Salt, to taste
1 can (14.5 oz) petite-diced tomatoes with onion, celery and green pepper
2 medium red, green or yellow bell peppers, seeded, cored and cut into 2 inch strips
1 medium onion, diced
1 medium yellow squash, cut into bite size pieces
12 oz pre-cooked deveined and peeled shrimp
hot cooked rice
2 tbsp fresh chopped parsley

Directions:
Set up your slow cooker by placing the liner bag inside, fitting it snugly to the bottom and sides.

Place chicken and sausage in the crock. Sprinkle with seasonings. Pour in diced tomatoes. Top with vegetables.

Cover and cook 7 to 8 hours on low OR 3 to 4 hours on high, until the chicken is done.

Carefully remove the lid to allow steam to escape.

Add cooked shrimp and stir gently.

Cook 10 more minutes on low.

Spoon jambalaya directly from cooker into bowls of cooked rice.

Sprinkle with chopped celery and serve

 

Note: Do not lift or transport liner with food inside.

Note: Allow crock to cool before removing the liner and tossing it.

 

–Ann Cathey

Slow Cooker Sausage Lasagna

I prefer to use slow cooker liners. Whenever I buy a box of them, there is invariably a little handout inside that includes a few recipes. They are great for folks starting out with slow cookers!

Reynolds produces liner bags for slow cookers. They, like Crock-Pot, offer recipes from their test kitchens. I rounded up a few more and will share them here, in a couple of fall posts. Why fall? Slow cookers are wonderful for making warm, filling meals that are especially welcome on cooler or cold nights.

SAUSAGE LASAGNA
Prep Time: 20 minutes
Cook Time: 4-6 hours on Low
Servings: 6

Ingredients:
1 lb uncooked ground Italian sausage
1 onion, chopped
1 can (28 oz) crushed or diced fire-roasted tomatoes
1 can (15 oz) tomato sauce
1 tsp dried oregano
1/2 tsp dried basil
6 uncooked lasagna noodles, broken in half
1-1/2 cups mozzarella cheese, shredded, divided
1 cup ricotta cheese
1/2 cup Parmesan cheese, grated

Directions:
Set up your slow cooker by placing the liner bag inside, fitting it snugly to the bottom and sides.

Cook sausage and onions 8-10 monutes in a large skillet over medium-high heat, breaking up meat as it cooks. Drain well.

Stir in tomatoes, tomato sauce, basil and oregano; cover and bring to a boil. Reduce heat; simmer 5 minutes.

Spoon 1/3 of the sausage mixture into the slow cooker, spreading evenly over the bottom.

Arrange half the noodles on top.

Combine 1 cup of the mozzarella and ricotta cheeses in a medium bowl. Spoon half of the cheese mixture evenly over the noodles.

Repeat to add another layer.

Top with remaining 1/3 sausage mixture. cover and cook for 4-6 hours on low.

Carefully remove lid to allow steam to escape.

Mix the remaining 1/2 cup mozzarella and Parmesan cheeses; sprinkle over top of the lasagne.

Cover and let stand for 30 minutes until the cheese melts and lasagna sets up slightly.

Serve directly from the slow-cooker.

Note: Do not lift or transport liner with food inside.

Note: Allow crock to cool before removing the liner and tossing it.

 

–Ann Cathey

Slow-Cooker Tips

Every appliance in your kitchen will have certain little tricks or things to keep in mind when being used. From bread makers to toaster ovens to crock pots, every appliance has a learning curve.

Here are some tips for using a slow cooker, regardless of which company produced the unit. Some things are universal.

* Most slow cooker recipes are designed for 5 to 6 quart crocks. Keep this in mind when deciding on which recipes to use so that you are prepared for both servings and storage of leftovers.

* When applying a slow cooker liner, open the bag and place it inside the slow cooker’s crock.  fit the liner snugly against the bottom and sides of the crock. Pull top edge of the liner over the rim all the way around. In the event he liner is a tad small, wrap the edges up, then twist the top around (allowing  lots of air to escape) and allow the lid to hold it in place. This is a tricky technique and should be handled with care – any time you open the bag, the escaping steam will be highly concentrated and scaldingly hot.

* Always be careful when removing the lid from a hot slow cooker to allow the steam to escape. Lift at a tilt and keep your hands and face away from the escaping steam to avoid being burned.

* When a dish is cooking, leave the lid alone unless instructed by the recipe. Each peek into the pot or quick stir allows significant heat to escape and adds about 20 minutes to your cooking time.

* If you are using a liner, and you do have to open the lid once cooking has begun to give the dish a stir, remember to stir gently. Shifting the liner, or potentially tearing it with rough handling, is not a helpful action.

* When using a liner, never try to lift food out of the crock by the liner. Always remove food to storage containers. When liner is empty, remove and place in waste receptical.

* Fill your slow cooker 1/2 to 3/4 full for best results. This ensures the liquid will not cook away and food stay moist and tender. Adjust the recipe as needed to fit your slow cooker.

* Always remove leftovers from your slow cooker and the liner (if you use one) and store or freeze in a separate container. Liners are not intended for food storage and should be properly disposed of. Cooked foods should not be allowed to stand at room temperatures (above 65F) for longer than about an hour.

Hopefully you will find some of this information useful in your own kitchen. I have run afoul of several of these things, hence writing them up as a warning to others. That steam is a real scorcher!

–Ann Cathey