Now Playing: Firefighters at the Fire Department Picnic
Sunday, 7 January 2007
Firefighters at the Fire Department Picnic
Now Playing: Firefighters at the Fire Department Picnic
Now Playing: Firefighters at the Fire Department Picnic
Saturday, 6 January 2007
construction
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Let's get hammered
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Let's get hammered
Friday, 5 January 2007
Thursday, 4 January 2007
My Video
TMX FOR SALE
Please call me @ 555-1212
Posted by crazy/georgetown
at 4:30 PM
Updated: Saturday, 6 January 2007 9:27 AM
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Updated: Saturday, 6 January 2007 9:27 AM
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Timmins
Now Playing: Timmins Fire Dept
Now Playing: Timmins Fire Dept
Posted by crazy/georgetown
at 12:01 AM
Updated: Sunday, 7 January 2007 7:16 AM
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Updated: Sunday, 7 January 2007 7:16 AM
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Wednesday, 3 January 2007
picture
Now Playing: 1950
Now Playing: 1950
Posted by crazy/georgetown
at 12:01 AM
Updated: Saturday, 6 January 2007 9:37 AM
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Updated: Saturday, 6 January 2007 9:37 AM
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recipe
Now Playing: recipe
Crockpot Jambalaya
· 1 pound chicken breasts or tenders, boneless, cut in 1-inch cubes
· 8 to 12 ounces smoked sausage, sliced
· 1/2 cup chopped onion
· 1 green bell pepper, chopped
· 1 large can (28 ounces) crushed tomatoes
· 1 cup chicken broth
· 1/2 cup dry white wine
· 2 teaspoons dried leaf oregano
· 2 teaspoons dried parsley
· 2 teaspoons Cajun seasoning
· 1 teaspoon cayenne pepper
· 1 pound shrimp, cooked
· 2 cups raw rice, cooked
Combine chicken, sausage, chopped bell pepper, and chopped onion in slow cooker. Add tomatoes, chicken broth, wine, oregano, parsley, Cajun seasoning, and pepper; stir gently. Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours. About 30 to 45 minutes before eating, add cooked shrimp and hot cooked rice; heat thoroughly.
Serves 8.
Now Playing: recipe
Crockpot Jambalaya
· 1 pound chicken breasts or tenders, boneless, cut in 1-inch cubes
· 8 to 12 ounces smoked sausage, sliced
· 1/2 cup chopped onion
· 1 green bell pepper, chopped
· 1 large can (28 ounces) crushed tomatoes
· 1 cup chicken broth
· 1/2 cup dry white wine
· 2 teaspoons dried leaf oregano
· 2 teaspoons dried parsley
· 2 teaspoons Cajun seasoning
· 1 teaspoon cayenne pepper
· 1 pound shrimp, cooked
· 2 cups raw rice, cooked
Combine chicken, sausage, chopped bell pepper, and chopped onion in slow cooker. Add tomatoes, chicken broth, wine, oregano, parsley, Cajun seasoning, and pepper; stir gently. Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours. About 30 to 45 minutes before eating, add cooked shrimp and hot cooked rice; heat thoroughly.
Serves 8.
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