Posts Tagged with crockpot

Creamy Crock-Pot Red Beans Recipe

Louisiana Favorites, Recipes
Posted on 3 Comments on Creamy Crock-Pot Red Beans Recipe

I’ve pretty much been called the Master of Red Beans and Rice. But, I prefer the title “Red Bean Queen”. Or maybe, “The Sensei”! Anyway, I love making some dang on red beans! I’ve worked hard at perfecting the taste and texture in different cooking methods. There’s the stovetop version and the pressure cooker one. But, I was missing the slow cooker method. Not anymore!

It’s a dump and go slow cooker meal. Don’t we love those? I brown the sausage. Then, saute the veggies, the Trinity, in those yummy and flavorful sausage drippings. After that’s done, you just dump it all into the slow cooker along with quick soaked, red beans.

5 from 3 votes
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Crockpot Red Beans and Rice Recipe

Ingredients

  • 1 lb dry red beans
  • 1 lb sausage coined
  • 1 diced onion
  • 1 diced bell pepper
  • 2 celery stalks diced
  • 5 cups water
  • 1 TBS onion powder
  • 2 tsp garlic powder
  • 2 chicken bouillon cubes
  • 5 TBS butter
  • Cajun seasoning and black pepper to taste

Instructions

  1. Sort beans to remove the bad ones and rinse well.
  2. Add the beans to a large pot and cover them with about 2 inches of water
  3. Bring the pot to a boil
  4. Boil for 5 mins then turn off the heat
  5. Allow the beans to soak in the pot for 20-25 mins
  6. Drain water off of the beans; set aside
  7. Brown sausage in a pan
  8. Remove sausage leaving sausage drippings in pan. Set aside.
  9. Add the onion, bell pepper, and celery to the same pan.
  10. Sauté for 3 minutes
  11. Spray the slow cooker with nonstick cooking spray
  12. Add in all ingredients EXCEPT the butter, Cajun seasoning, and black pepper
  13. Stir well.
  14. Cover with the lid and cook on HIGH for 4 hours
  15. Stir in the butter
  16. Season to taste with the Cajun seasoning and black pepper.
  17. Cover and continue cooking on HIGH for 1 hour.
  18. Remove the lid and stir
  19. Allow the beans to cook on HIGH for the last hour uncovered. Do NOT place the lid back on the slow cooker during the final hour of cooking.
  20. Serve over warm rice.
  21. Enjoy!

Crockpot Chicken Spaghetti Recipe

Chicken, Recipes
Posted on 2 Comments on Crockpot Chicken Spaghetti Recipe

Easy dinners are my thing. And the Crock-Pot makes things even more convenient. My Chicken Spaghetti recipe has been a favorite on the site for awhile. I decided to make it more fuss free by sharing the slow cooker version!

Don’t be afraid! I know this dump and go method looks gross. Trust the process! It all adds to the ease of this recipe. Just pour in the goods, cover it all with a lid, and go on about your life.

Kid approved! This Chicken Spaghetti made in a slow cooker is magically delicious. That was corny. But, this stuff is a life saver for busy households! It stretches and goes a long way. Serve with a veggie and some crusty bread. Dinner is served!

Happy Cooking,

B. Coop

5 from 1 vote
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Crockpot Chicken Spaghetti Recipe

Ingredients

  • 3 boneless skinless chicken breasts
  • 1/3 cup diced onion
  • 1/3 cup diced bell pepper
  • 1 diced celery stalk
  • 1 TBS seasoned salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 cups chicken broth
  • 10.5 oz can cream of chicken soup
  • 10.5 oz can cream of mushroom soup*
  • 10 oz can rotel
  • 1 cup half and half or milk
  • 2 cups American cheese cubed
  • 4 oz cream cheese cubed *optional*
  • 1 lb thin spaghetti uncooked
  • 1 cup shredded Cheddar cheese
  • Parsley to garnish

Instructions

  1. Spray crockpot with nonstick cooking spray
  2. Add in the first 11 ingredients
  3. Place the lid on a cook on LOW for 4 hrs or on HIGH for 2 hrs
  4. Remove the chicken and shred it.
  5. Pour in the half and half or milk
  6. Stir
  7. Add in the American cheese and cream cheese
  8. Add the spaghetti and press it down into the liquid. Make sure the spaghetti is complete covered.
  9. Add the chicken back in
  10. Place the lid back on
  11. Cook on HIGH until the spaghetti is completely cooked; check every 15 minutes
  12. Stir well
  13. Taste and adjust seasoning as desired
  14. Garnish with fresh parsley
  15. Enjoy!

Crockpot Cajun Smothered Potatoes with Sausage and Shrimp

Louisiana Favorites, Recipes, Seafood, Side Dishes
Posted on 13 Comments on Crockpot Cajun Smothered Potatoes with Sausage and Shrimp

My Cookies know that the most important element of any and every recipe to me is flavor. And I wholeheartedly believe in building flavors. You never want to rely on one aspect of a dish for flavor. It’s best to add and build it with each component. This is especially true when slow cooking. It provides the perfect scenario to layer on the taste! And my Cajun style smothered potatoes does not slack in taste.

Potatoe, Po-tah-toe?

I love russet potatoes in this recipe. However, any will do. Skin on or off? Totally up to you. Use the sausage of your choice as well. You always have the option of browning the sausage before adding them into the crockpot. I opted not to. I just add them in first, and add the other ingredients on top. Doing so will allow all of the grease and flavor from the sausage to meld with the broth and liquid shrimp and crab boil concentrate. And when you mix it all together in the end….whoa! Yeah. Flavors unite!

Cajun or Creole Seasoning? Doesn’t matter.

I keep the seasoning super simple. The Cajun or Creole seasoning and the shrimp and crab boil does all of the work! Just make sure you evenly distribute the seasonings while sprinkling them on top. Also, we don’t need much liquid at all. I add a splash just to keep the potatoes from sticking. It helps move the cooking process along as well.

Save the Best for Last

Allow the shrimp to chill in the fridge until the potatoes are fully cooked. You don’t want to overcook the shrimp. I give them a good 10-20 minutes to cook in the slow cooker. This is just the right amount of time for the shrimp to cook completely and soak up all of those spices. No need to season the shrimp. There’s plenty of seasoning in the crockpot to cover them.

This is basically a complete meal on its own. I add a green salad and call it dinner! Garnish with some chopped, green onions for freshness and it’s time to eat!

Happy Cooking,
B. Coop

5 from 1 vote
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Crockpot Cajun Smothered Potatoes with Sausage and Shrimp

Spicy and flavorful smothered potatoes with sausage and fresh shrimp made easy! Toss it into a slow cooker and forget it.

Ingredients

  • 1 lb smoked sausage coined
  • 2 lbs russet potatoes diced in 1/2 pieces
  • 1 diced onion
  • 1 diced bell pepper
  • 1 TBS minced garlic
  • 2 TBS Cajun or creole seasoning
  • 1 TBS onion powder
  • 1 TBS Herbes de Provence or Italian seasoning
  • 1/4 cup chicken broth
  • 1 TBS liquid shrimp & crab boil concentrate Garlic & Onion flavor
  • 1 lb uncooked shrimp

Instructions

  1. Spray the slow cooker with nonstick cooking spray
  2. Add the sausage
  3. Pour in the potatoes, onion, bell pepper, and garlic
  4. Sprinkle the Cajun seasoning, onion powder, and Herbes de Provence evenly on top.
  5. Mix the liquid shrimp and crab boil with the chicken broth
  6. Pour the mixture into the slow cooker
  7. Cover the cooker with the lid and cook on HIGH for 3 hrs or on LOW for 6 hrs
  8. Add in the shrimp and continue cooking for an additional 20 minutes or until the shrimp are completely cooked.
  9. Garnish with fresh green onions.
  10. Enjoy!
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