Cajun Jambalaya

1 tablespoons extra virgin olive oil...
1 1⁄2 lbs boneless skinless chicken thighs
1 lb andouille sausage, cut into 1/4 inch slices
1 large onion, chopped
2 celery ribs, diced
1⁄2 green bell pepper, diced
1⁄2 red bell pepper, diced
1⁄2 teaspoon dried thyme
1⁄4 teaspoon dried oregano
1⁄4 teaspoon sweet paprika
1⁄2 teaspoon salt
1⁄4-1⁄2 teaspoon cayenne pepper (optional)
1 1⁄2 cups long grain rice
1 (14 ounce) can tomatoes, chopped,with juice
2 cups chicken broth or 2 cups stock
8 ounces medium shrimp, peeled and devein
2 tablespoons chopped fresh parsley
3 green onions, finely chopped

I add extra meat and season to taste  

DIRECTIONS

Preheat oven to 350 degrees F.
In a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain.
Add andouille, onion, celery, bell pepper, thyme, oregano, paprika, salt, and cayenne pepper to the pan, cooking and stirring for about 5 minutes until onions are tender.
Add rice, tomatoes with juice, and broth; bring to a boil.
Place rice mixture in a baking dish or oven-proof casserole; top with chicken; cover (can use foil) and bake at 350 degrees F for 40-45 minutes or until rice and chicken are done and tender.
Stir in shrimp, parsley, and green onions; cover and cook 5-8 minutes longer or until shrimp curl and turn bright pink and serve.

Crockpot Overnight Breakfast Casserole

 

 

Crockpot Overnight Breakfast Casserole is a classic breakfast casserole with eggs, sausage, bacon, hash browns, and cheese, Great for the holidays and a crowd.

Author: The Gracious Wife

Serves: 8-12

Ingredients

• 1 (30 oz) package frozen shredded hash brown potatoes
• 1 lb ground sausage (I used Italian sausage), browned and drained
• 1 lb bacon, cooked and chopped
• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 onion, diced
• 1 green pepper, diced
• 1 red pepper, diced
• 12 eggs
• ½ cup milk
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ⅛ teaspoon sugar

Instructions

1. Grease a large 6 quart slow cooker (or bigger) with cooking spray or butter.
2. Layer half the hash browns in the bottom of the slow cooker.
3. Top with half the sausage, bacon, cheese, onions, green pepper, and red pepper. Repeat layers with the remaining ingredients.
4. Whisk together eggs, milk, salt, pepper, and sugar.
5. Pour egg mixture over hash brown and cheese layers.
6. Cook on low for 8 hours on low or 4 hours on high.
   
   http://www.thegraciouswife.com/crockpot-overnight-breakfast-casserole/