You are here

Chicken Chili, Brunswick Stew And Jambalaya

TheBagLady's picture
This video will show you how easy it is to make No mess Meals in Minutes that are multi pupose. Multi Purpose meals that you have common ingredients but make different flavors. We show you how planning will save you time, money and give you back your saity in the ktichen Freezer Friendly. using The Bag Holder will make your life easier. Chicken Chili, Chicken Burrito, Brunswick Stew and Jambalaya.
Ingredients
  Smoked sausage 1⁄2 Pound, cut into 1/2 to 1-inch pieces (for Brunswick Stew + 1/2 Pound for Jambalaya)
  Shrimp 1⁄2 Pound, cleaned, deveined (for Jambalaya)
  Diced tomatoes 1⁄2 Cup (8 tbs), canned (for Jambalaya + 1 Cup for Brunswick Stew)
  Chicken breast 2 Large, cooked and chopped (for Chicken Chili, 1 for Brunswick Stew and 1 for Jambalaya)
  Potato 1 Cup (16 tbs), diced (for Brunswick Stew)
  Barbecue sauce 1 Cup (16 tbs) (for Brunswick Stew)
  Corn 1 Cup (16 tbs), canned (for Brunswick Stew + 1/2 Cup for Chicken Chili)
  Brown sugar 1⁄4 Cup (4 tbs) (for Brunswick Stew)
  Peppers and onions 1⁄4 Cup (4 tbs), frozen (for Brunswick Stew + 1/2 Cup for Jambalaya)
  Garlic 1 Teaspoon, crushed (for Brunswick Stew + 1 Teaspoon for Jambalaya + 1 Teaspoon for Chicken Chili)
  Lima beans 1⁄2 Cup (8 tbs) (for Brunswick Stew) (Optional)
  Northern beans 1 Can (10 oz) (for Chicken Chili)
  Diced carrots/1 cup fresh diced carrots 1 Can (10 oz) (for Chicken Chili)
  Rotel tomatoes with chili 1 Can (10 oz) (for Chicken Chili)
  Chicken base 1 Tablespoon (for Chicken Chili)
  Chili powder 1 Tablespoon (for Chicken Chili)
  Cajun seasoning 1⁄2 Tablespoon (for Jambalaya)
  Brown gravy 1⁄2 Cup (8 tbs), canned (for Jambalaya)
  Rice 3 Cup (48 tbs) (for Jambalaya)
  Marinara sauce 1 Cup (16 tbs) (for Jambalaya)
  Chicken broth 1⁄2 Cup (8 tbs), canned or fresh (for Chicken Chili)
  Water 1⁄2 Cup (8 tbs) (for Chicken Chili)
Directions

MAKING
1) Brunswick Stew : Into a bag holder with a zip/seal-able bag, add the smoked sausages, chicken breast, shrimp, potatoes, barbecue sauce, corn, brown sugar, diced tomatoes, peppers and onions, garlic and Lima beans, if desired.
2) Seal the bag and mix up the ingredients thoroughly until well blended. At this stage label the bag and can be frozen for about 30 days until needed.
3) In the crock pot, cook the Brunswick Stew mixture on medium-low for about 4 to 6 hours.
4) Jambalaya : Into another bag holder with a zip/seal-able bag, add the smoked sausages, chicken breast, diced tomatoes, garlic, cajun seasoning, brown gravy, rice, marinara sauce, peppers and onions.
5) Seal the bag and mix up the ingredients thoroughly until well blended. At this stage label the bag and freeze until needed.
6) In the crock pot, cook the Jambalaya mixture on low for about 4 hours or cook covered in a skillet on medium low for about 30 minutes, stirring occasionally.
7) Chicken Chili : Into another bag holder with a zip/seal-able bag, add the chicken breast, corn, garlic, northern beans, diced carrots, rotel tomatoes with chilies, chicken base and chili powder.
8) At this stage, add rice and you can make Chicken Burritos with the mixture by using cheddar cheese and soft tortilla shells.
9) If you would like to make Chicken Chili, add the chicken broth and water into the bag mixture.
10) Seal the bag and mix up the ingredients thoroughly until well blended.
11) In the crock pot, cook the Chicken Chili mixture on low for about 4 hours or cook in a skillet on medium low for about 30 minutes, stirring often.

SERVING
12) Serve the Chicken Chili, Brunswick Stew and Jambalaya as desired.

TIPS
Transfer the left over chicken or beef stock into ice cube trays and freeze to use later on when these are required in a small quantity.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Restriction: 
High Protein

Rate It

Your rating: None
3.716665
Average: 3.7 (3 votes)