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Posts tagged as:
crock pot
In lieu of St. Patrick’s Day, I figured I’d roll out with a green (and yellow) flavored snack that has a bit of sweet and a bit of spice to it. With that said, yet another crock-pot cooked sensation had been did, officially. Yep, from Creole Crock Pot Jambalaya to Slow Cooked Beef Tacos and Tequila Lime Pork Loin, my crock pot has effectively (and efficiently) served its purpose since its date of purchase, to say the least. This time, I put the beef chuck shoulder pot roast into the crockpot, added the seasonings and let the power of the slow cooker do all of the work. Have yourself a look see…
The Mixings
~2 Lbs Beef Chuck Shoulder Pot Roast
1/2 Cup Mint Leaves, No Stems
1/2 Cup Mint Leaves With Stems In Tact
3/4 Cup Distilled Water
3 Yellow Squashes, 6 Inches Each
3 Corn On The Cobs, 6 Inches Each
4 Yellow Sweet Peppers, 3 Inches Each (Stems Sliced Off)
1/4 Tsp Salt
1/4 Tsp Pepper
1/2 Tsp Honey
Doing The Mixings
After sprinkling the salt & pepper and drizzling the honey atop both sides of the beef chuck, place it into the crock-pot on LOW and begin to add the remaining mixings (i.e. mint leaves without the stems, corn on the cobs, yellow squashes and yellow sweet peppers). Next, blend up the called for 3/4 cup and the 1/2 cup of mint leaves with stems in tact and pour evenly on top of the ingredients inside of the crock-pot. Close (and seal shut) the crock pot and leave alone for approximately 1.5 hours prior to opening, flipping the beef chuck shoulder and closing back down again for another 1.5 hours. The rest is pretty self explanatory – serve and enjoy!
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After making a pot of jambalaya a couple of weeks back on the stove then preparing another batch this week (for #thebeachhouse supper) in a crock-pot, I can honestly testify that, if you have an extra hour and a half to two hours to burn, you should definitely cook your jambalaya in a crock-pot as opposed to on the stove. *Well, I do recommend bringing the water/oil mixture to a boil on the stove as it will be much faster than in the crock-pot but, after that, leave the rest of the magic to the power of the crock-pot. As I had mentioned to all who had a bite (or two) of my Creole Crock-Pot Jambalaya, besides the meat, some sliced yellow & red peppers and a few dashes of additional seasoning, the main ingredients come straight from the Zatarain’s Jambalaya mix box (which can be purchased at just about any grocery market).
What’s Needed
3 boxes Zatarain’s Jambalaya mix
7.5 cups water
6 tablespoons of vegetable oil
2 boneless chicken breasts (cooked and sliced into small pieces)
1.5 lb of cooked shrimp
2 packs of smoked sausage
A half of a normal sized yellow pepper (chopped into small pieces)
A half of a normal sized red pepper (chopped into small pieces)
A few drops of Tabasco
A small pinch of Tony Chachere’s
A small pinch of cayenne pepper
Step By Step
Bring (7.5 cups) water and (6 tablespoons) vegetable oil to boil on stove then toss into crock-pot along with the meats, the boxes of Zatarain’s Jambalaya mix, the sliced peppers and the additional seasoning; set the heat to high and close the lid. Leave the lid closed until you begin to see the mixture boiling (usually takes about 30-45 minutes to see the mixture boiling around the edges). Once you see mixture boiling/bubbling, lift the lid, stir all around well, close the lid and set the heat to low, to simmer/cook for a remaining 45 minutes to an hour or so. And, quite frankly, that is a wrap! Serve warm and, please leave out the Tabasco, Tony Chachere’s and Cayenne pepper for those who so care dare to go spicy!
To Note: Using this 3 box recipe will get you enough to serve about 10-20 people. Simply add/subtract accordingly should you need more/less. If you do need more, you may need another crock-pot as the 5 quart crock-pot that I used for this specific 3 box batch was just about full. ALSO: You can feel free to add/swap some ham, crawfish, fish and/or meat-of-your-choice in there too 
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