There are countless slow cooker jambalaya recipes across our wonderful, worldwide web. To my dismay, none of them resembled the Jambalaya I’m used to. You know I had to change that! Growing up in Southern Louisiana, I’ve had my share of bowls of the best Jambalaya! The Jambalaya I’m accustomed to isn’t red. It’s more brown based. Instead of a soup being served over rice like Gumbo, our version is comprised of rice. It’s spicy goodness and I have to show to how it’s done in my neck of the woods!
All in the Seasoning
The heart of this recipe is the spiced broth! I like to start by blooming spices in chicken broth. I pour the broth in the bottom of my Crock-Pot, then pile on the spices! I do this because I do not season the actual chicken pieces. I solely rely on the broth to flavor the chicken. Works like a charm!
Release the Grease
Since we’re using a slow cooker, it’s impossible to achieve those nice crisp edges on our sausage coins. We have to brown them a bit before adding them in. You can do this by sautéing them on the stove. Or, popping them in the oven for a few minutes. I choose the oven. This will also reduce the amount of added grease in our dish from the sausages.
Ditch the Fork
Down here, we shred the chicken after it’s cooked. An easy way to do this is to dump the chicken into a stand mixer and let it rip! 30 seconds of mixing will yield perfectly shredded bird. No more forks!
Parboiled Rice is the Trick
Parboiled rice…I’ll give my beginner cooks a chance to google it. Got it? Cool. This is what I like to call “Jambalaya Rice”. The worst kind of situation is to have gummy rice in this dish. It’s not the business! Parboiled rice is also great to use in any slow cooker recipes containing rice. It’s cooks beautifully in Crock-Pots.
Don’t Forget the Shrimp
I totally did this initially. Prepared the dish and became so excited with the outcome that I forgot to incorporate the shrimp! It’s really perfect without the shrimp for those with allergies. You won’t miss it. But, my seafood lovers should definitely add in the shrimp! Now, this is good ole Southeast, Louisiana Jambalaya!
The absolute best Cajun style Jambalaya recipe. Patterned after the traditional Jambalaya served in southern Louisiana, the recipe is flavorful and filling. Loads of chicken, sausage, shrimp, and rice. This is a full meal all in one.
6bonelessskinless chicken thighs
1lblarge peeledraw shrimp
1bell pepperfinely diced
2celery stalksfinely diced
2-3TBSCajun or Creole seasoning
Fresh parsley to garnish
Nonstick cooking spray
Spray the slow cooker with nonstick cooking spray
Pour in the chicken broth
Add in the Cajun seasoning, paprika, onion powder, garlic powder, and Italian seasoning.
Stir in the garlic and tomato paste
Add the chicken thighs
Add in the onion, bell pepper, celery, and smoked sausage
Cover and cook on HIGH for 2 hours or on LOW for 4-5 hours.
Remove the chicken and shred it.
Return the chicken back into the slow cooker
Taste and adjust seasoning as needed.
Stir in the rice
Cover and continue cooking on HIGH for 1 hour or on LOW for 2 hours.
Stir in the shrimp.
Cover and cook for an additional 20 minutes on HIGH or until the shrimp are fully cooked
Stir and fluff.
Garnish with fresh, chopped parsley
*To brown the sausage, place it into a shallow pan and bake on 375°F for 10 minutes.
**Using long grain white rice will alter the timing and texture. Parboiled rice is recommended for this dish.
My proudest days come by way of reading emails of recipe praises from you guys. It truly makes it all worth it. One of the recipes prompting those emails is my Chili recipe. It’s a popular one. The spices blend seamlessly. And it’s a pretty easy dish to prepare you kind of just dump everything into the pot. I wanted to add a Crockpot version for good measure.
Ground or Roast?
Traditionally, a chuck roast was used in Chili. We converted it over to ground meat for ease over the years. Since, my other recipe uses ground beef, I thought it would be cool to show you how to prepare it with a roast. Which is better? Both. I cut the roast against the grain into 1 1/2 inch chunks. The most important part is searing the beef. The foundation of a great Chili is the build up of flavors. This begins with the searing of the roast. Be careful not to crowd the pan. This will just boil the meat instead of searing it. Do a small amount in batches until all of the pieces have been browned.
Spice it Up!
Chili is all about the flavor! The spices have to be just right! Again, we’re building. I always start with the chili powder, because, well…we’re making chili for goodness sake! I use ancho. You should as well. It’s just better. And little bit more pricey. Just a tad. Sorry. But, you’ll thank me later.
Slow and Steady
Whether you make the chili in a Crockpot or over the stove, you must do it slowly. Chili isn’t a dish you want to rush. AGAIN we’re building flavors. I know you’re tired of me saying that. But, it really takes time. The longer you simmer, the better. And this roast won’t be fork tender. It will be spoon tender!
Load up your bowl of chili with all of the fixings or none. Totally up to you. Just know that avocados are insanely delicious in chili. Just trust me and try it! I love lots of sharp cheddar, sour cream, green onions, and avocados. Yep. Fully load that thang! But, serve it however you’d like.
I’m not knocking anyone’s hustle. However, the price of a prepared honey, baked ham from a restaurant is expensive! Especially considering how easy it is to prepare your own. I know, I pay for convenience a lot, too. But, come on! This ham is way too simple not to do it yourself and save at least 30 clams!
First pro, the thing is already FULLY cooked! You’re basically just heating it up to serve. Make sure you purchase a spiral ham. It’s cooked and most of the time it’s already sliced! A win is a win.
I like to bake the ham for 10 minutes per pound. I start by warming the ham on 300 F for the bulk of the total baking time. Then, I add the glaze and continue baking for the last 30 minutes on 425F. This will render the perfect ham every time!
Glazed Like a Donut
The ham comes with a glaze packet. Yeah, throw it away. My homemade glaze is very simple with minimal ingredients. But, the flavor is incredible! I initially pour the glaze on the ham while the glaze is still hot and thin. This will help the flavor of the glaze penetrate the meat better. The glaze will thicken as it stands. So, I like to reserve a little of it to brush on the ham after it’s done baking right before serving.
Delicious and incredibly easy to prepare honey baked ham recipe that is comparable to expensive restaurants.
8-11lbsspiralfully cooked ham
1 1/2cupbrown sugarpacked
Preheat oven to 300°F
Place ham in an aluminum foil lined roasting pan or a disposable roasting pan
Cover the ham with foil
Bake for 1 hour*
In a sauce pan, melt the butter
Stir in all remaining ingredients
Simmer on medium heat for 5 minutes (Glaze will thicken as it stands)
Remove the ham from the oven and discard the foil covering.
Increase the oven temp to 425°F
Pour and brush the glaze all over the ham evenly reserving 1/2 cup of the glaze for later.
Place the ham back into the oven for 15 mins, uncovered.
Remove the ham from the oven
Pour or brush the remaining glaze over the ham
Place the ham back into the oven for 15 additional mins. uncovered.
Allow ham to rest for 10 minutes before serving.
*Heat the ham for 10 minutes per pound minus 30 mins. Example: if ham is 9 lbs, the total baking time will be 1 hour and 30 mins. Heat the ham for 1 hour before adding the first layer of glaze. Reserve the last 30 minutes for baking with the glaze applied.
Sweet tooth alert! One of my goals is to take the fear away from beginner cooks that shy away from “homemade” and “from scratch” recipes. It’s not as hard as you think! I believe in you! You can do it! I’m here to help. Take this banana pudding. No box of of pudding mix necessary. It just breaks my heart to see people buying that “banana pudding” from the deli at grocery stores. It’s literally banana pudding. It’s instant banana cream flavored pudding mix and vanilla wafer. The devil is busy!! That’s why i’m sharing this with my Cookies. Don’t settle for less out of fear. I promise my version is super easy. Watch me whip it up…
See. Piece of cake, right? Told ya it was easy! Make this!!
Received some requests for quick, easy meals! I’ve got ya covered! This is comfort in a bowl! It’s a play on smothered potatoes. But, it takes less cooking time and has more flavor! I used chicken and green onion sausage, but feel free to use your favorite. Watch me cook…
Hope you try this! I know your family will love it. I’ll have more quick meals coming of soon! As well as some healthy and fresh dinner ideas. Anymore requests? Let me know! I love hearing from you guys! And please subscribe to my Youtube for more tutorials. Follow me on my other social media pages as well.
I received a request from a Cookie for an easy, kid-friendly meal. This is it! Cheeseburger Macaroni. It’s also a guilty pleasure of mine. I love this stuff! Brings me back to my High School days. I used to reeeeally think I was doing something by cooking Hamburger Helper! Chile, you could not tell me I wasn’t a chef! lol But, what really makes this recipe so great is that it calls for ingredients you probably already have at home! And what kid doesn’t love Mac & Cheese?! Just serve it with some corn or a salad and you have a bomb dinner in less than 30 mins! You’re welcome, my darlings! Keep those requests coming!!
Oh, I also filmed a recipe tutorial for this, so check it out!