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Paula

Beach Fanatic
Jan 25, 2005
3,747
442
Michigan but someday in SoWal as well
Crockpot Gumbo

Since there's nothing more we can do about Dennis other than wait to see what happens today, my mind has shifted to recipes. Here's a recipe I use for crockpot gumbo. I got it off the Internet and have made it several times. Let me know what you think if you make it. (when I'm really lazy, I just buy the frozen chopped onions and peppers and use those...). It's nice to put all the stuff in the crockpot, spend the day at the beach and doing other things, then come home and have a meal waiting for us (other than the rice). And the left overs are very good, too.

Paula

SLOW COOKER GUMBO
INGREDIENTS:
? 3 tablespoons all-purpose flour
? 3 tablespoons oil
? 1/2 pound smoked sausage, cut into 1/2 inch slices
? 3/4 to 1 pound boneless chicken thighs, cut in bite-size pieces
? 1 1/2 to 2 cups frozen cut okra
? 1 cup chopped onion
? 1/2 cup chopped green bell pepper
? 3 cloves garlic, minced
? 1/4 teaspoon ground cayenne pepper, or to taste
? 1/4 teaspoon ground black pepper
? 1 can (14.5 ounces) diced tomatoes, undrained
? 1 cup frozen medium shrimp, cleaned and cooked
? 1 1/2 cups uncooked regular long-grain white rice
PREPARATION:
In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes. Reduce heat to medium-low; cook, stirring constantly, about 8 to 12 minutes or until mixture turns a light red-brown.
Place flour and oil mixture in 3 1/2 to 4-quart crockpot. Stir in all remaining ingredients except shrimp and rice. Cover and cook on LOW for 7 to 9 hours. Add cooked shrimp to the gumbo; mix well. Cover and continue to cook on LOW for 20 minutes longer. Meanwhile, cook rice according to package directions. Serve gumbo over hot cooked rice.
 

Kathryn

Beach Comber
I'm with you, Paula! I use my crock pot a lot ... especially at the beach. I don't want to spend too much time cooking and the kitchen stays cool. Here is a simple but yummy chicken recipe:


Chicken and Stuffing
From Fix It and Forget It for Entertaining

4-6 skinless, boneless chicken breasts
1 can 98% Fat Free Cream of Chicken or Celery Soup
6 oz pkg Herb Stuffing mix by Pepperidge Farm
1 1/4 cups water
2 Tbsp melted butter
1 can Italian green beans, drained

1. Spray slow cooker pot w/ Pam.
2. Place chicken in pot and spoon can of soup over it.
3. Combine stuffing mix, water and melted butter and sprinkle over chicken.
4. Cover pot. Cook on LOW for 6 hours. Don't peak!
5. Put green beans over the stuffing.
6. Cover and cook on LOW for 45 more minutes or until beans are heated through.
 

Kathryn

Beach Comber
Here is one of the most sinful yet simple desserts you can make:

Sea Turtle Bars

1 box (12 oz) vanilla wafers (Nilla brand ONLY)
3/4 cup melted butter (not margarine)
1 bag (10 oz) chocolate chips
1 cup chopped pecans
1 jar (12 oz) carmel ice cream topping

1. Crush Nilla Wafers - put them in a zip lock bag and pound away.
2. Mix crumbs with melted butter and press into a greased 13 x 9 inch pan.
3. Sprinkle with chocolate chips and nuts.
4. Drizzle the carmel topping over the top.
5. Bake at 350 for 13 - 15 minutes. Cool then chill before cutting.
 

Paula

Beach Fanatic
Jan 25, 2005
3,747
442
Michigan but someday in SoWal as well
Sea Turtle said:
I'm with you, Paula! I use my crock pot a lot ... especially at the beach. I don't want to spend too much time cooking and the kitchen stays cool. Here is a simple but yummy chicken recipe:


Chicken and Stuffing
From Fix It and Forget It for Entertaining

4-6 skinless, boneless chicken breasts
1 can 98% Fat Free Cream of Chicken or Celery Soup
6 oz pkg Herb Stuffing mix by Pepperidge Farm
1 1/4 cups water
2 Tbsp melted butter
1 can Italian green beans, drained

1. Spray slow cooker pot w/ Pam.
2. Place chicken in pot and spoon can of soup over it.
3. Combine stuffing mix, water and melted butter and sprinkle over chicken.
4. Cover pot. Cook on LOW for 6 hours. Don't peak!
5. Put green beans over the stuffing.
6. Cover and cook on LOW for 45 more minutes or until beans are heated through.

Thanks, Sea Turtle. I'll definitely try this when I'm there next week (I'll also make the gumbo). I really don't like to cook much when at the beach (too hot, too lazy). Sounds like a tasty recipe for a family.

Best,
Paula
 

Paula

Beach Fanatic
Jan 25, 2005
3,747
442
Michigan but someday in SoWal as well
Sea Turtle said:
I'm with you, Paula! I use my crock pot a lot ... especially at the beach. I don't want to spend too much time cooking and the kitchen stays cool. Here is a simple but yummy chicken recipe:


Chicken and Stuffing
From Fix It and Forget It for Entertaining

4-6 skinless, boneless chicken breasts
1 can 98% Fat Free Cream of Chicken or Celery Soup
6 oz pkg Herb Stuffing mix by Pepperidge Farm
1 1/4 cups water
2 Tbsp melted butter
1 can Italian green beans, drained

1. Spray slow cooker pot w/ Pam.
2. Place chicken in pot and spoon can of soup over it.
3. Combine stuffing mix, water and melted butter and sprinkle over chicken.
4. Cover pot. Cook on LOW for 6 hours. Don't peak!
5. Put green beans over the stuffing.
6. Cover and cook on LOW for 45 more minutes or until beans are heated through.


Well, Sea Turtle. I tried this recipe today and we just finished it and it was AMAZING! Very easy and we were due for a new recipe. Kids loved it. Grown-ups loved it. If you or anyone have any other great crockpot recipes, please pass them on. I submitted my crockpot gumbo which is excellent as well, but don't know if anyone tried it. I'd like to try a crock pot pot roast but haven't tried that yet.

This chicken recipe will become a family classic.

Thanks.
 

CastlesOfSand

Beach Fanatic
Jul 11, 2005
2,488
25
Ok...... now I'm really hungry!!!! These recipes sound soooo good!! I just might have to try them here in Texas! :clap_1: Great Thread!!
 

ktmeadows

Beach Fanatic
Jun 21, 2005
763
24
kurt said:
Grilled Corn with Jalapeno-Lime Butter

[font=Verdana, Arial, Helvetica, sans-serif]? cup butter, softened
2 jalapeno peppers, seeded and minced
2 tablespoons grated lime rind
1 teaspoon fresh lime juice
6 ears fresh corn
1 tablespoon olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground pepper

COMBINE first 4 ingredients, and shape into a 6-inch log; wrap in wax paper, and chill 1 hour.
RUB corn with olive oil; sprinkle evenly with salt and pepper.
GRILL corn, covered with grill lid, over high heat (400? to 500?), turning often, 15 to 20 minutes or until tender. Serve with flavored butter.
Yield: 6 servings.
Prep: 25 min., Chill: 1 hr., Grill: 20 min.
[/font]

Yum...that sounds wonderful! Can't wait to try it! Thanks Kurt! :clap_1:
 

Mermaid

picky
Aug 11, 2005
7,871
335
I had a sneaking feeling that I'd be a happy girl when we put in a new stove at our condo! Someone's going to be doing some cookin' the next time she's down at the beach.... :clap_1: :clap_1: :clap_1:
 
Apr 16, 2005
9,496
160
59
Buckeye Country
Chicken and Stuffing
From Fix It and Forget It for Entertaining

4-6 skinless, boneless chicken breasts
1 can 98% Fat Free Cream of Chicken or Celery Soup
6 oz pkg Herb Stuffing mix by Pepperidge Farm
1 1/4 cups water
2 Tbsp melted butter
1 can Italian green beans, drained

1. Spray slow cooker pot w/ Pam.
2. Place chicken in pot and spoon can of soup over it.
3. Combine stuffing mix, water and melted butter and sprinkle over chicken.
4. Cover pot. Cook on LOW for 6 hours. Don't peak!
5. Put green beans over the stuffing.
6. Cover and cook on LOW for 45 more minutes or until beans are heated through.[/QUOTE]

I made this and everyone loved it. So easy and sooooo good! Thanks! It will also be a family classic here.
 
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