Mardi Gras is almost upon us. Who doesn’t like Jambalaya or Red Beans and Rice? Or one of my absolute favorites – Bananas Foster! Buuuttt…no one wants to slave over the stove for hours making them. Enjoy these tasty Mardi Gras recipes for favorite traditional Louisiana fare for a Mardi Gras feast, or any time of the year.
A slow cooker version of the traditional Jambalaya
10 minPrep Time
6 hrCook Time
6 hr, 10 Total Time
- 1 pound skinless, boneless chicken breast halves - cut into 1-inch cubes
- 1 pound sausage (Andouille, Polish or Jennie-O turkey sausage) sliced
- 1 (28 ounce) can diced tomatoes with juice (drained)
- 1 large onion, chopped
- 4 cloves garlic, chopped or pressed
- 1 large green bell pepper, chopped
- 1 cup chopped celery
- 1 cup chicken broth
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- 2-3 teaspoons Cajun seasoning
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- 1 pound cooked shrimp without tails
- 2 - 2.5 cups cooked rice – brown or white
- In a slow cooker, combine all the ingredients above except the rice and shrimp.
- Cover and cook 6 to 8 hours on LOW or 3 to 4 hours on HIGH. Stir in the shrimp during the last 20 minutes of cook time.
- Stir in cooked rice 10 minutes before serving.
Louisiana Red Beans and Rice
- 1 pound dried red beans (soaked overnight, drained and rinsed)
- 7 cups low sodium chicken broth
- 1 green bell pepper, chopped
- 1 medium onion, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, chopped
- ½ pound Andouille sausage, (Polish or Jennie-O Turkey sausage work too)
- 3 tablespoons Creole seasoning
- 2 bay leaves
- Cooked rice – white or brown
- Put the first nine ingredients in the slow cooker.
- Cover and cook on HIGH 5-7 hours or until beans are tender.
- Serve over rice – white or brown.
A fabulous dessert that really sets off a Mardi Gras meal.
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 5 medium, firm bananas, peeled, cut lengthwise and then diagonally into thirds
- 1/3 cup dark rum
- Melt butter in slow cooker on low (approx. 10 minutes)
- Mix in brown sugar
- Gently stir in the bananas and rum
- Cook on low for one hour (until bananas are glazed and softened; do not overcook. You don’t want mushy bananas.)
- Spoon banana mixture over vanilla ice cream, pound cake or Belgium waffles
- Serve and enjoy!
Will you be making any of these Mardi Gras recipes in your slow cooker?