Friday, February 26, 2010


I've been feeling a little Blah in the kitchen lately and Julie has inspired me to look in some of my existing cookbooks for some new things.

Quick Jambalaya

1 package brown and serve sausage links (I didn't use because I didn't have on hand)
1 1/2 cups instant rice (I made regular old rice)
1 1/2 cups chicken broth
1 tsp chili powder
1/8 tsp cayenne
1 small green pepper chopped
1 can (14.5 oz) stewed tomatoes, undrained
10 oz frozen shrimp (I used a pound. I also added a chicken breast since I wasn't using the sausage)

Cut sausage into 1 inch slices and cook according to package.

Stir in remaining ingredients. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered for 10 minutes, stirring occasionally.

John really liked this. I thought it was missing something. The very next day Annie posted a version. Here's looks more like how I wanted mine to look (it's very red because of the tomatoes) so I'll probably give her version a try next time.

The off the hook recipe are these French Dip Subs. The day I made these I had an interview. I threw it all in the crockpot and rushed off to the interview. I hadn't eaten lunch because I was running a bit behind, but I figured the interview would only be an hour and I could grab something then. Then the interview turned into a 4 hour interview. I was STARVING but knew dinner would pretty much be down when I got home. I walked in and the house was missing it's something has been cooking in the crockpot all day smell. The stupid crockpot had turned itself off! I have no idea why! So I turned it back on and found something to snack on. John had plans so I ate dinner a few hours later without him. These were AMAZING! They're even better as leftovers too!

French Dip Subs (I halved the recipe and we've probably gotten 6 sandwiches out of them, this recipes makes 10)

3lb beef boneless chuck roast
1 1/2 cups water
1/3 cups soy sauce
1 tsp dried rosemary leaves
1 tsp dried thyme leaves
1 clove garlic, finely chopped
1 dried bay leaf
3 or 4 peppercorns (I just threw in some coarsely ground pepper)
French Bread Rolls

Place roast in crockpot, mix remaining ingredients and pour over beef.

Cook on low 7-8 hours

Skim fat from surface of juices; discard bay leaf and peppercorns. Remove beef from crockpot (I actually just shredded it in the crockpot) and cut into thin slices. Fill bread with beef and serve with broth for dipping.


  1. Mmm...those French dip sandwiches sound delish!!! I might have to suprise hubs and make those.

  2. Ohhh I have a roast to use up...I'll have to try this out!


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