baronessekat (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
baronessekat) wrote2009-08-27 11:08 am
baronessekat) wrote2009-08-27 11:08 am
GRE #8
I made this yesterday
From the August 18, 2009 Swansons Creative Cooking Newsletter
Prep Time: 15 min.
Cook Time: 8 hr.
INGREDIENTS:
3 cups Swanson® Chicken Stock
1 tbsp. Creole seasoning
1 large green pepper, diced (about 1 1/2 cups)
1 large onion, diced (about 1 cup)
2 cloves garlic, minced
1/2 tsp. ground black pepper
2 large stalks celery, diced (about 1 cup)
1 can (about 14 1/2 ounces) diced tomatoes
1 lb. kielbasa, diced (about 3 cups)
3/4 lb. skinless, boneless chicken thigh, cut into cubes
1 cup uncooked regular long-grain white rice
1/2 lb. fresh medium shrimp, shelled and deveined
DIRECTIONS:
Stir the stock, Creole seasoning, green pepper, onion, garlic, black pepper, celery, tomatoes, kielbasa, chicken and rice in a 5- to 6-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through.
Add the shrimp to the cooker. Cover and cook for 10 minutes or until the shrimp are cooked through.
*Or on HIGH for 4 to 5 hours.
Serves 6.
Thoughts Too much liquid. Next time, I would cut the stock back to 2 cups or drain the tomatoes. But I think the liquid from the tomatoes helps with the flavor so most likely the stock. This came out very MUSHY. I think that with less water the rice won't turn into gloop.
But it was tasty, and needs a hint of salt added.
Rating: 4
From the August 18, 2009 Swansons Creative Cooking Newsletter
Prep Time: 15 min.
Cook Time: 8 hr.
INGREDIENTS:
3 cups Swanson® Chicken Stock
1 tbsp. Creole seasoning
1 large green pepper, diced (about 1 1/2 cups)
1 large onion, diced (about 1 cup)
2 cloves garlic, minced
1/2 tsp. ground black pepper
2 large stalks celery, diced (about 1 cup)
1 can (about 14 1/2 ounces) diced tomatoes
1 lb. kielbasa, diced (about 3 cups)
3/4 lb. skinless, boneless chicken thigh, cut into cubes
1 cup uncooked regular long-grain white rice
1/2 lb. fresh medium shrimp, shelled and deveined
DIRECTIONS:
Stir the stock, Creole seasoning, green pepper, onion, garlic, black pepper, celery, tomatoes, kielbasa, chicken and rice in a 5- to 6-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through.
Add the shrimp to the cooker. Cover and cook for 10 minutes or until the shrimp are cooked through.
*Or on HIGH for 4 to 5 hours.
Serves 6.
Thoughts Too much liquid. Next time, I would cut the stock back to 2 cups or drain the tomatoes. But I think the liquid from the tomatoes helps with the flavor so most likely the stock. This came out very MUSHY. I think that with less water the rice won't turn into gloop.
But it was tasty, and needs a hint of salt added.
Rating: 4