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Monday, February 27

Slow Cook Mardi Gras


Mardi Gras Feast
In honor of Mardi Gras, today's menu has a New Orleans flair!

Creole Chicken

  • 1 lb cubed skinless, boneless chicken breasts
  • 15 oz diced tomatoes (do not drain)
  • 15 oz chicken broth
  • 8 oz cooked smoked sausage (chopped)
  • 1 c diced cooked ham
  • 3/4 c chopped onion
  • 6 oz tomato paste
  • 1/2 c water
  • 1 1/2 tsp cajun seasoning
  • 6 dashes hot pepper sauce
  • 2 c uncooked instant rice
  • 1 c chopped green peppers


  1. Mix chicken, tomatoes, broth, sausage, ham, onion, paste, seasoning, pepper sauce, and water in crockpot.
  2. Cover and cook on low 5-6 hours (or high 3 hours).
  3. Turn off crockpot.  Stir in rice and green peppers. 
  4. Serve when rice is cooked (will absorb liquid).
Vegetarian Gumbo
  • 30 oz black beans (drained)
  • 28 oz diced tomatoes (do not drain)
  • 16 oz frozen peppers and onions  (stir fry mix works well)
  • 2 c frozen okra
  • 2 tsp cajun seasoning
  • cooked brown rice
  1. Combine everything except rice in crockpot.
  2. Cover and cook on low 6-8 hours (or high 3-4 hours).
  3. Serve over rice.
Jambalaya
  • 2 c chopped onion
  • 1 c chopped celery
  • 1 c water
  • 1/2 tsp cajun seasoning
  • 1/2 tsp dried thyme
  • 1 lb cubed skinless boneless chicken breast
  • 8 oz sliced sausage
  • 15 oz Rotel (do not drain)
  • 1 lb peeled shrimp
  • 4 c cooked rice
  1. Combine everything except rice and shrimp in crockpot and cook on low 6-8 hours. 
  2. Stir in cooked shrimp (do NOT cook seafood in crockpot on low).
  3. Serve over rice.
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