Jambalaya in the Slow Cooker

Yard sales are hard work...

going through my house and garage and picking through tubs and tubs of things that I haven't used in a year, pricing everything, and setting up the tables...

but it's good easy money and my house is less cluttered.

Those two reasons alone make it worth while.

I don't know how things are in your neck of the woods, 

but we have problems with shop lifters at our yard sales.

It's so frustrating sometimes.

Then we get the folks that come back and tell us that they didn't get all the things they bought in their bag. They either want a refund or they want to shop around and find something else to replace what they claim 'didn't make it home'. 

When they see that you are on to their scam, 

they slowly walk back to the their car and leave. 

Shame, shame.

But on a good note...

 when we were finished 

and all items not sold were put away,

supper was ready!

I love my slow cooker for reasons like this. 

Add all the ingredients in the morning

and supper is ready and the house is smelling good 

when you come in from work!

And to top it off...

you don't have to heat your house from your oven!

This Jambalaya doesn't have a strong Cajun flavor like most do. 

You can cut back on the amount of parsley and thyme and 

add 1 - 2 tsp of Cajun Seasoning and it will change the flavor completely. 

Either way...it's a very tasty meal and oh-so-simple to make!

Jambalaya

4 - 6 servings

1 large onion, chopped (1 cup)

1 medium green bell pepper, chopped (1 cup)

2 medium stalks celery, chopped (1 cup)

3 cloves garlic, finely chopped

1 can (28 oz) diced tomatoes, undrained

2 cups chopped fully cooked smoked sausage

1 TBSP parsley flakes

1/2 tsp dried thyme leaves

1/2 tsp salt

1/4 tsp pepper

1/4 tsp pepper sauce

3/4 lb uncooked peeled deveined medium shrimp (thawed if frozen)

4 cups hot cooked rice

Mix all ingredients, except shrimp and rice in 3 1/2 qt to 6 qt slow cooker.

Cover and cook on low heat setting 7 - 8 hrs or high heat for 3 - 4 hrs. 

Stir in shrimp.
Cover and cook on low heat setting for about 1 hr or until shrimp are pink and firm. 

Serve over rice.

Yum!

Very filling,

very simple, 

but oh-so-good!

Angelic Scampi

When I sit down to look at a cookbook,
I read it...page by page, cover to cover...like it's a novel.
I even read who submitted the recipe and where they're from.
I especially love to read about the recipe...
if it was handed down in the family and why it's their favorite.
You'll find all of this in

Angelic Scampi

16 oz pkg angel hair pasta, uncooked

2 tsp olive oil

4 cloves garlic, minced

1 tsp dried oregano

1 lb shrimp, peeled and cleaned

1/4 cup white cooking wine, or chicken broth

2 tsp cornstarch

3/4 cup chicken broth

salt and pepper to taste

Cook pasta according to package directions; drain and keep warm. 

meanwhile, heat oil in a large skillet over medium-high heat. 

Add garlic; saute' one minute. 

Add oregano; stir to coat in oil.

Add shrimp; saute' until pink, about 3 minutes. 

Pour in 1/4 white wine/chicken broth; reduce heat and simmer one minute.

In a small bowl, dissolve cornstarch in 3/4 cup chicken broth; add to skillet.

Simmer about 2 minutes, until sauce thickens; season with salt and pepper.

Transfer cooked pasta to a large serving bowl; pour shrimp and sauce over top.

Toss before serving. Serves 4

I thought I had angel hair pasta, but didn't. 

I used thin spaghetti and it turned out perfect!

You just don't need to use as much.

I doubled the recipe tonight. 

I knew, even though there was only going

to be three of us at the table tonight, 

it would be eaten up fast! 

Oh, how right I was! We couldn't get enough of it!