Jambalaya for the Crock Pot

Happy Fat Tuesday!

We are celebrating Mardi Gras this year with homemade Jambalaya slow-cooked all day in the crock-pot. Recipezaar readers gave it two thumbs up and it looked simple enough, so I tried it.  We gave it six thumbs up between me, my husband and my brother. Lots of leftovers too!

I bought raw fresh shrimp for the first time and I'm glad I did.  They were de-veined too (I didn't have to do it! Ick!) and I thought they were shelled, but after cooking them, I noticed they were not.  Oh well.  We just shelled them as we ate.  I marinated the shrimp using a Cajun Shrimp Marinade that is very good as well.  In fact, I'll have to try it again sometime when I'm not adding the shrimp to a different recipe.

I served the jambalaya over Baked Brown Rice (Alton Brown's version).

Maybe the best part of this jambalaya is that it's a healthy meal, especially when served with brown rice.


You can find the recipe by clicking below:
Jambalaya for the Crock Pot - 41705 - Recipezaar

Saturday Cooking Extravaganza Part 7: Chicken Roll-Ups

I've always wanted to try my hand at a "fancy" chicken recipe and this one fits the bill.  It's very easy and makes for some yummy leftovers.  We really liked the spices added to the angel hair.  I think I'll use a different cheese inside the chicken next time because smoked mozzarella tastes like a smoked turkey leg.  haha

As you'll notice at the bottom of this post, this is not exactly a figure-friendly meal.  After making it as written, I can see that cutting the amount of butter in half would work to my benefit and it would only make the pasta a little less slippery.

On a side note:  I almost always use whole wheat pastas in my cooking so that should count for something!

Thanks, Family Circle.

Chicken Roll-Ups
Serves 6

• 1/4 cup all-purpose flour
• 3/4 cup plain bread crumbs
• 2 eggs
• 4oz. smoked mozzarella, cut into 6 pieces about 2 inches long
• 6 boneless, skinless, thin-sliced chicken breasts (about 4oz. each), pounded out to 1/4-inch thickness
• 3/4 cup (1 1/2 sticks) unsalted butter
• 1 tsp. dried parsley
• 3/4 tsp. dried thyme
• 1/4 plus 1/8 tsp. salt
• 1/2 cup dry white wine
• 3/4 lb. dried angel hair pasta
• 1/4 cup grated Parmesan cheese