Each Month

Chef Mimi, a novice at slow cookin, will choose 1 ingredient (meat/veggie/fruit/herb) to be thrown in the crock. Chef Tiffany, an experienced slow cookin specialist, will then post a recipe featuring the ingredient of the week, challenging Mimi to learn new moves in the kitchen.

Join us
as we discover tips and tricks to getting down with your slow cooker.

Saturday, August 7, 2010

The Consumption: Jammin' Jumbalaya

This crock recipe was a complete success!  I absolutely loved all of the flavors that melted together in this one.

As I previously posted, shrimp is my favorite type of seafood.  I only used shrimp for this recipe because I wanted that flavor to stand out the most.  I chopped all the veggies so I could simply dump everything in the crock during my lunch break from work. I got home, poured everything in and flipped the switch to LOW for the next 5 hours.

When I came home from work, I peeled and deveined the shrimp myself (something I will never do again)! I added the shrimp to a skillet, with a couple cloves of garlic, and organic peppers from my boyfriend's Grandmother's garden.  I added the rest of the ingredients to my slow cooker and waited as my kitchen filled with spicy, cheesy aromas.

EVERYTHING was covered in cheesy hot sauce!  Words can not express how much I love that combination.  Every bite had a little piece of shrimp in it! I served with "butter-me-not" biscuits.

I would recommend cooking this on a cool Autumn night for friends.  The recipe made plenty of food as I still have a dish or two in my freezer.

Tips & Tricks:

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