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.
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.
