Monthly Archives: October 2014

Slow Cooker Jambalaya

Slow Cooker Jambalaya

Slow Cooker Jambalaya

This is the PERFECT solution when you want to go sight seeing for the day and still have a delicious meal nearly ready when you return.  The finishing touches are easy, and you will be able to put your feet up and enjoy a nice cocktail while you wait for it to finish.

This is my own recipe.  As written, the Nutritionl Information below will show it to be Low Calorie and High Protein.  You can make it even healthier by substituting a Chicken Cajun Sausage in place of the Andouille and switch your Chicken Broth to Low or No Sodium.  If you can’t find Cajun Seasoning you can make your own with Salt, Ground Cayenne, Black Pepper and Garlic Powder.



1 lb. Andouille Sausage Links (Cut into 1/3” slices)

1 Medium Onion Coarsely Chopped

3 Stalks Celery Chopped

1 Red Pepper Chopped

Cooking Spray

1 14 oz. can Diced Tomatoes with liquid

1 Can Red Kidney Beans (Drained and Rinsed)

2 Cups Chicken Broth

1 Cup Long Grain Brown Rice (Not instant)

1 Tablespoon Cajun Seasoning



  • Spray large skillet with cooking spray and brown sausage over medium high heat.
  • Remove sausage to Slow Cooker.
  • Add vegetables to pan with drippings.  Cook vegetables to crisp tender stage.
  • Transfer vegetables to slow cooker.
  • Scrape all remaining drippings and crusty pieces into Slow Cooker. (A lot of flavor is in there so don’t throw it away!)
  • Combine chicken broth, diced tomatoes and rice with other ingredients.
  • Stir in Cajun Seasoning
  • Cook on low for 6 to 8 hours.  (At low, liquid will not be completely absorbed into rice)
  • Add additional Cajun Seasoning if needed for your taste.
  • Add Kidney Beans
  • Turn Slow Cooker up to High and watch carefully until rice has absorbed most of the liquid.  Do not overcook.

Nutrition Facts

8 Servings

Amount Per Serving

Calories       243.9

Total Fat      12.6 g

Saturated Fat        4.8 g

Polyunsaturated Fat        0.3 g

Monounsaturated Fat    0.4 g

 Cholesterol     51.2 mg

 Sodium   1,022.3 mg

Potassium   360.8 mg

Total Carbohydrate   15.8 g

Dietary Fiber   3.7 g

Sugars   0.9 g

Protein   18.2 g

Brown Sausage

Brown Sausage

Cook vegetables in pan drippings

Cook vegetables in pan drippings

Add sausage and cooked vegetables to Slow Cooker

Add sausage and cooked vegetables to Slow Cooker

Add Diced Tomatoes and Chicken Broth

Add Diced Tomatoes and Chicken Broth

Add Long Grain Brown Rice.

Add Long Grain Brown Rice.

Add additional Cajun Seasoning to taste.

Add additional Cajun Seasoning to taste.





RV KITCHEN TIP: Crumbs Through The Cracks

Stovetop Covers (101 of 1)

Cracks happen in ALL stove top covers.

Here it is, my first tip.  Many RV stove tops are covered to provide additional counter space.  Great idea!  BUT, those covers have to be removable in order to access the burners.  Enter cracks.  There has to be cracks whether your covers are removable or on hinges.  When you’re working on the extra counter space crumbs happen.  And when crumbs happen, they just love to find their way down through those cracks onto your stove top. Ugh!  What makes it even worse is that those crumbs can go beyond the stove top and down below into that no man’s land that is so difficult to clean underneath the stove top.

I got so tired of removing the covers and having to clean my stove BEFORE I could use it.  My solution?  A pastry mat.  Yep!

Pastry Mat aka Stove Top Protector

Pastry Mat aka Stove Top Protector

The silicone pastry mat that was taking up space rolled up in a cupboard became my stove top cover.  It fits perfectly over a three burner stove top and provides a water resistant barrier to protect my stove top.  Now when I lift those covers to use my stove top, I carefully remove the pastry mat, shake any gathered crumbs into the trash and give the mat a quick wipe.  Then I roll it up and set it aside (or use if I’m baking). After the dishes are done and stove is clean, the mat goes back to work in its convenient spot.

RVers know that storage space is a precious commodity in this lifestyle.  When an item can serve multiple purposes, that’s a big bonus!  And BTW … I just love this mat for baking, kneading dough by hand, and rolling out pie crusts and pizza dough.  If you have more uses for a pastry mat, please post them in the comments for the benefit of all.

Don’t have a pastry mat yet?  You can get the same one I use at  Its my favorite place to shop.  With Amazon Prime I can have my items shipped directly to me wherever I am in two days for free.



Welcome to RV Cooking!

There are many websites, blogs, etc. out there focusing on the simple, quick and easy way to prepare tasty meals while traveling in an RV.  Trouble is most of them are loaded with less than desirable ingredients; high sodium, loaded with preservatives, overly processed foods and onE and on.  We live in our Motorhome full-time, 365 days per year.  Those kinds of meals are okay for weekend getaways, but not every day. Eating out gets pretty expensive and is not always the healthiest choice either.

RV Cooking is DIFFERENT!  Here I will share with you tips, tricks and ideas that I have developed or learned from others. Stay tuned for storage ideas, time savers and more. Then, of course there will be recipes!  They will not always be my own, but I’ll try to always give credit where credit is due!  The holidays will soon be upon us. I have cooked and served Thanksgiving Dinner with all the trimmings right from my RV Galley.  Don’t let your RV oven throw you.  Baking can be done very well.

Where there’s a will there’s a way to have your cake and eat it too!  I just love those two phrases together, don’t you?

So time to get this rolling ……  my first ‘Tip’ is coming up next followed by my first recipe.