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[nverland]

Crock Pot Jambalaya

1 lb. Boneless skinless chicken breasts, cut into 1" cubes
1/2 lb. Andouille sausage, diced
1 can (28 oz.) diced tomatoes, undrained
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 celery rib, chopped
1 cup reduced sodium chicken broth
2 tsp. Dried oregano
2 tsp. Cajun or Creole seasoning
1 tsp. Tabasco hot pepper sauce
2 bay leaves
1/2 tsp. Dried thyme
1 lb. Frozen peeled and cooked shrimp, thawed
2 cups cooked rice

In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.

Cover, and cook on LOW heat setting for 7 hours or on HIGH heat setting for 3 hours.

Stir in the thawed shrimp.

Cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.

Serves: 4.





Mississippi Mud Cake

1 cup Pecan chopped
4 ea Egg
1 cup Butter
1 teaspoon Vanilla
4 ounce semisweet chocolate
3/4 teaspoon Salt
1 1/2 cups All purpose flour
10 1/2 ounce Marshmallows miniature
2 cups Sugar
Chocolate Frosting

Instructions for Mississippi Mud Cake
Place pecans in a single layer on a baking sheet. Bake at 350 For 8 to 10 minutes or until toasted.

Microwave 1 cup butter and semisweet chocolate in a large glass bowl at high for 1 minute or until melted and smooth, stirring every 30 seconds.

Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter into a greased 15x10x1 inch jellyroll pan.

Bake for 350 for 20 minutes. Remove from over and sprinkle evenly with miniature marshmallows; bake 8 to 10 minutes or until golden brown. Drizzle warm cake with chocolate frosting and sprinkle evenly with toasted pecans