Slow Cooker Sausage Jambalaya

You’re going to love this slow cooker recipe from Kate! It’s perfect comfort food for fall and winter.

We’re having a beautiful fall here – cool mornings that turn into warm afternoons and so many gorgeous leaves. I’ve been spending a lot of time outside so I’ve been adapting some of my favorite stove-top dinners into slow cooker meals to make dinner easier. This is a meal I’ve been making forever but I’d never tried it in the slow cooker because I wasn’t sure how the rice would come out.


It was great! And so easy – a dump and go, my favorite kind of slow cooker recipe. It starts with the trinity of all jambalaya recipes – onion, celery and garlic – and then adds a few more simple ingredients to make a great dish. The flavors here are just a little spicy – if you like things more mild you can decrease the amount of chili powder. And if it starts to thicken up too much, you can stir in some additional chicken stock.

Ready to get started? Here’s what you’ll need:


Slow Cooker Sausage Jambalaya

Serves: 4 servings

  • 1 yellow onion, diced
  • 1 clove garlic, minced
  • 1 celery stalk, diced
  • 1 medium red bell pepper, diced
  • 2 cups cups crushed tomatoes
  • 1½ cups chicken stock
  • 1 tsp. chili powder
  • 1 tsp. Cajun seasoning
  • ¾ cup uncooked brown rice
  • 1 lb. precooked Andouille sausage, coin sliced
  1. In the slow cooker, stir together the onion, garlic, celery, red pepper and spices. Stir in tomatoes and broth. Stir in brown rice until thoroughly combined. Fold in sausage.
  2. Cook on low for 7-8 hours.

Kate is a home cook and mom  from New Jersey. In addition to sharing recipes with Eat at Home readers, she blogs her cooking adventures at Kate’s Recipe Box. When she’s not in the kitchen, you can find her reading or tending to her garden.

Sausage and Corn Quesadillas – a 15 Minute Meal (and a giveaway!)

15 minute Sausage and Corn Quesadillas


One way to make quick dinners is to wrap something – almost anything, really – in a tortilla.  I keep tortillas on hand in the pantry, because they’re great for nights when I’m wondering what I’m going to fix.

Oh yes.  I have those nights too, where I stand in front of the pantry and fridge surveying the contents.  Some of my best recipes come from those forced cooking sessions.

Here’s how I create those recipes.  I’m going to share my system so you can do the same thing.  Some of you already cook this way, but for others it’s a new experience.

Let’s say you’ve got a pack of tortillas handy.  Knowing a quick meal can be pulled together using those, we’ll start there.

Sausage and Corn Quesadillas ingr

Next, check your fridge and freezer for any meat you may have.  Leftover cooked chicken, ground beef or pork and even sausage can be used.  For this meal, I chose Italian sausage.  It doesn’t have to be Mexican to be wrapped in a tortilla.  No rules here!

You’re also going to want cheese.  Tortillas and cheese are like peanut butter and jelly.  They belong together!  For this recipe, I grabbed a block of Monterey Jack and started grating.

You could stop there if you wanted.  Sausage and cheese would be filling all on it’s own.  But since I had half a jalapeño and some frozen corn, I decided to add those.  You could also use red or green bell peppers, onion, garlic, zucchini…let your imagination and pantry guide you.

Now it’s just a matter of deciding how to cook what you’ve got.  This would make wonderful enchiladas.  Just add a simple red sauce to the top and bake.

But I was in a hurry, so I chose to make quesadillas.  Crispy on the outside and melty on the inside.  Everyone loves these!

Here’s the recipe, but keep reading for the giveaway!

Sausage and Corn Quesadillas – a 15 Minute Meal

Serves: 6 servings

  • 1 lb. Italian sausage
  • 1 cup corn
  • ½ jalapeño, seeds removed and diced
  • 8 oz Monterey Jack cheese, shredded
  • 8 - 10 Azteca tortillas
  • oil or cooking spray
  1. Cook sausage over medium heat in a skillet until done.
  2. Add corn and jalapeño and heat through.
  3. Spread sausage/corn mix on one half of tortilla.
  4. Top with cheese and fold tortilla over.
  5. Cook over medium heat in large skillet or griddle until toasted on the outside.

Azteca Tortilla Giveaway!

I love Azteca tortillas.  They have no preservatives, no high fructose corn syrup and no artificial flavors or colors.  Quick meals can be healthy!  Since I often shop at Walmart, I like that I can find Azteca products there.

Azteca is giving away a Back to School Prize Pack to one lucky winner.  The prize pack includes:

·         $50 Walmart Gift Card

·         Azteca Free Product Coupon

·         Meal Planning Notepad

·         Tupperware Container

·         Dry Erase Wall Decal Calendar

Azteca prize pack

To enter:

Leave a comment telling me how long you usually spend cooking a weeknight dinner.  Winner will be chosen randomly on 8/28 and notified by email.

Disclosure:  I have been compensated by Azteca for my time, but all opinions are my own.

Healthier Sausage “McMuffin” Casserole

I love casseroles. I also love breakfast food…anytime of the day. Therefore, breakfast casseroles that can be served for breakfast, brunch or dinner are just my thing. Last year, I made an ‘egg mcmuffin’ casserole and have been meaning to make a sausage version ever since – because if calories didn’t count, I’d order a Sausage McMuffin over a regular one any day. Unfortunately, calories do count so I avoid the golden arches as much as possible, but can still have this yummy and healthier casserole whenever I want!

Sausage McMuffin Casserole EAH

Healthier Sausage “McMuffin” Casserole
  • 4 English muffins, split *I used Nature's Own 100 calorie multi-grain
  • ½ to 1 lb. turkey sausage, cooked & crumbled
  • 1 cup reduced fat cheddar cheese
  • 4 eggs (or ½ cup Egg Beaters and 2 eggs)
  • 1¼ cup skim milk
  • salt & pepper (to taste)
  1. Preheat over to 325 degrees F.
  2. Spray an 8-inch square baking dish with nonstick spray.
  3. Cube English muffins, and add half in a single layer in baking dish.
  4. Top with half of the cooked sausage and ½ cup of the cheese.
  5. Layer the remaining English muffins, sausage and remaining cheese.
  6. Whisk together the eggs, milk, salt, and pepper in a medium bowl.
  7. Pour the egg mixture evenly over the casserole.
  8. Cover the dish with plastic wrap and refrigerate for at least an hour, but can be left overnight.
  9. Bake 45 to 50 minutes or until eggs are set.

I added a little extra cheese to the top because my family loves cheese. You can also double the recipe and bake in a 9 x 13 casserole dish if serving a crowd.  The recipe is very versatile in that you can really tailor it to your family’s taste, which is why I put 1/2 to 1 pound of sausage.  You can also use American cheese for a more “mcmuffin” flavor if you like.

What about you? Do you love breakfast food? Do casseroles make you as happy as they do me? I’m actually getting ready to prepare this chicken casserole for dinner. If you have a favorite feel free to let me know, I’m always looking for new ideas!

Kim M. is a married mother of 3; ages 12, 10, and 5.  She is the author of  Makin’ it Mo’Betta where she blogs about food, family and and her adventures in the kitchen. 

Ingredient Spotlight: Hot Dogs & Sausage

We eat a fair amount of hot dogs, brats and smoked sausage during the summer.  They are so quick to throw on the grill and serve with watermelon, corn on the cob, sliced tomatoes or some such.

I don’t have any recipes that involve hot dogs.  I do have some recipes for smoked sausage and Italian sausage:  [Read more…]

French Bread Pizza

This is a guest post from Crystal at Crystal and Comp.

We love this at our house. It is beyond simple, takes less than 30 minutes from prep to table, and is an excellent alternative to traditional pizza that is easy to personalize for everyone’s taste.

You’ll Need: [Read more…]

Cornbread Pizza

cornbread pizza done

My friend, the Invisible Woman gave me the idea for this recipe.  I’ll explain at the end of the post why I call her the Invisible Woman.

She said she made a cornbread crust and layered on sliced tomatoes and other veggies.  Unfortunately, I didn’t have any tomatoes the night I decided to make this.  I still want to try the veggie version, because I think it will be grand.  Especially with garden fresh tomatoes.

This version is a fast way to make homemade pizza.  It made the kids happy too.

[Read more…]

Breakfast Burritos

I completely forgot to take a picture of these before we ate them all.  They are slightly adapted from Pioneer Woman’s recipe.  She uses homemade potatoes, but I decided to take a short cut and use the O’brien potatoes from the store.  I also used Italian sausage, which I’d already cooked and frozen.  I couldn’t find any regular sausage in my freezer.

I made about half the amount that PW makes and still ended up with about 12 burritos, using the fajita-sized tortillas. [Read more…]

Cooking Meat to Freeze for Later

I know that picture has nothing to do with meat or cooking, but it does show what freezing looks like :-)  That was our Mickey head antenna topper last year during the ice storm.

The forecast is for snow here.  I’m writing this post a few days early, so by the time you read this we could have several inches of snow.  My kids have their fingers crossed!

Now, onto cooking.  One of the questions I get asked often is how I cook meat for freezing.  I use a lot of chicken and I like to cook it up and keep it in the freezer for casseroles and soups.  It really speeds things up when I pull fully cooked chicken from the freezer. [Read more…]

Chicago Style Pizza Pot Pie – Take 2

pizza pot pie2 done

I first wrote about Pizza Pot Pies several weeks ago.  They were very good, but I was a bit disappointed with the crust.  So I gave it another try, this time using frozen bread dough for the crust and the results were really good.  In fact, they were the requested dinner for my son’s birthday the other night. [Read more…]

Sausage and Mozzarella Calzones with Homemade Pizza Crust


Oh, yeah.  These were good.  Meaty, cheesy and full of flavor.  I made them last week during the challenge to eat from the pantry and freezer.  I guess you could say they were inspired by ingredients I had on hand and a desire to eat calzones.

[Read more…]

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