SLOW-COOKER FREEZER-PACK GUMBO
This shortcut gumbo eliminates the tricky step of cooking a roux for thickener. Instead, a small amount of rice cooked low and slow gives the stew just the right amount of body. With a bag of prepped ingredients in your freezer ready to go, you can serve this crowd-favorite even on a weeknight.
Provided by Food Network Kitchen
Categories main-dish
Time 8h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Layer the chicken, sausage, onion, bell pepper, celery, okra, rice, and Cajun seasoning into a large resealable plastic bag. Pour the diced tomatoes over the ingredients in the bag. Add 1 teaspoon salt and 1/4 teaspoon pepper. Squeeze out the air from the bag and seal. Freeze until ready to use, up to 3 months. Thaw in the refrigerator for at least 24 hours before cooking.
- Pour the contents of the bag into a 6-quart slow cooker. Add 1 cup water. Cook on low until the chicken is tender and the flavors meld, 6 to 8 hours. Season with salt. Serve with hot sauce and bread.
SLOW COOKER CHICKEN & SAUSAGE GUMBO
I've always loved the Gumbo and other dishes my Dad used to make, and in my efforts to try and figure out how he made them I've come up with this Gumbo recipe. It's incorporating several things from various recipes found here on food.com (such as how to make a roux!).
Provided by RedAntisocial
Categories One Dish Meal
Time 5h40m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Make a roux: Combine cooking oil and all-purpose flour in a small saucepan and heat on medium low for 15 to 20 minutes stirring regularly until it turns a chocolatey brown. Black lumps means you've burned it ;).
- Meanwhile dice your vegetables and place them in the slow cooker.
- Slice the sausages into discs and fry them until golden brown, add to slow cooker.
- Cube the chicken and fry until no pink remains, add to slow cooker.
- Pour roux over contents of slow cooker.
- Add 4 cups of chicken stock to slow cooker.
- Add spices to slow cooker, stir well.
- Cook on low for 8 hours or high for 5 hours.
- Optionally add cooked shrimp and heat for an additional 20-30 minutes.
- Serve over a bed of rice prepared as per it's package instructions.
SLOW COOKER CHICKEN GUMBO WITH SHRIMP
This Cajun-inspired dish practically makes itself. Just dump the ingredients in the slow cooker, toss in the shrimp a few minutes before serving and voila! Dinner is served.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 6h15m
Yield 8
Number Of Ingredients 13
Steps:
- Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
- Add tomatoes, chicken, broth, green pepper, onion, celery, Cajun seasoning, garlic, black pepper, and cayenne pepper to prepared slow cooker. Stir gently with wooden spoon or rubber scraper to combine.
- Cover and cook on low for 6 hours.
- Remove lid and stir in shrimp gently with a wooden spoon or rubber scraper. Cover and cook about 3 minutes more, or until shrimp is opaque. Serve over cooked rice.
Nutrition Facts : Calories 281.8 calories, Carbohydrate 32.3 g, Cholesterol 119.1 mg, Fat 6.7 g, Fiber 2.2 g, Protein 22.4 g, SaturatedFat 1.9 g, Sodium 562.2 mg, Sugar 5.1 g
SLOW COOKER CHICKEN GUMBO
Steps:
- In a heavy 2-quart saucepan stir together flour and oil until smooth.
- Cook over medium-high heat for 4 minutes, stirring constantly.
- Reduce heat to medium.
- Continue to cook, stirring constantly, for about 15 minutes more or until roux is dark reddish brown.
- Let the roux cool.
- Add chicken broth to a 3 1/2- to 6-quart slow cooker. Stir in the roux.
- Add sausage, chicken, okra , onion, green pepper, celery, garlic, salt, pepper, and red pepper.
- Cover and cook on low for 7 to 9 hours, or on high for 4 to 5 hours.
- Skim off fat. Serve and enjoy.
Nutrition Facts : Calories 555 kcal, Carbohydrate 14 g, Cholesterol 112 mg, Fiber 2 g, Protein 28 g, SaturatedFat 10 g, Sodium 1248 mg, Sugar 5 g, Fat 43 g, ServingSize 6 servings, UnsaturatedFat 0 g
SLOW-COOKER GUMBO
Our version of the traditional dish of Mardi Gras is simmered to perfection in your slow cooker. Andouille sausage, chicken, rice and Cajun spices come together for the perfect gumbo.
Provided by Angie McGowan
Categories Entree
Time 6h45m
Yield 4
Number Of Ingredients 15
Steps:
- Spray 6-quart slow cooker with cooking spray.
- Heat 10-inch skillet over medium heat. Drizzle with olive oil, and add sausage. Cook about 7 minutes, stirring occasionally, until sausage lightly browns; spoon into slow cooker. In same skillet, add onion, bell pepper and celery. Cook until crisp-tender, stirring occasionally; add to slow cooker. In same skillet, add chopped chicken. Cook until no longer pink, stirring occasionally; add to slow cooker. Add okra to slow cooker.
- In heavy or cast-iron skillet, heat vegetable oil over medium-low heat. Using whisk, beat in flour; add Cajun seasoning and thyme. Continue to beat and cook 15 to 20 minutes, making roux that is brown and smells very nutty. Add beef stock, and beat well with whisk. Heat to boiling, beating constantly. Cook until thickened; add to slow cooker.
- Add diced tomatoes to slow cooker; stir well. Cover; cook on Low heat setting 6 hours.
- Serve gumbo with rice. Garnish with green onions before serving.
Nutrition Facts : ServingSize 1 Serving
SLOW COOKER BAYOU GUMBO
Sausage, shrimp, okra and rice provide all the great flavors of a classic Louisiana style gumbo in this recipe but with the ease of the crock pot.
Provided by Valerie
Time 5h
Yield 6
Number Of Ingredients 13
Steps:
- In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes. Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown. Place flour-oil mixture in 3 1/2 to 4 quart Crockpot. Stir in all remaining ingredients except shrimp, rice and water. Cover; cook on low setting for 7-9 hours. When ready to serve, cook rice in water as directed on package. Meanwhile, add shrimp to gumbo mixture in crockpot; mix well. Cover; cook on low setting for additional 20 minutes. Serve gumbo over rice.
Nutrition Facts :
ANITA'S EASY SLOW COOKER GUMBO
Make and share this Anita's Easy Slow Cooker Gumbo recipe from Food.com.
Provided by Recipe USA
Categories Gumbo
Time 8h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Add 1 package of the Creole or Cajun Gumbo Mix to Large Pot of Cold Water or chicken broth (10 cups+)* before you put the chicken into cook. Stir well and bring to a boil.
- Please note that you can find several brands of this gumbo base mix.
- It's usually on the grocery isle with the gravy, and other sauce mixes in packages. I mentioned "Zatarians" brand in my ingredients list because that's the only brand that this program would accept. I've tried several.
- brands and they have all been very good.
- Turn heat down to medium. Add chicken to pot of water with gumbo mix and cook until done. (20-30 minutes).
- Cut cooked and cooled chicken into bite-size pieces and put back in the pot.
- Cut up the smoked sausage in small bite-size pieces and add to pot.
- Note: You can pre cook the sausage in the microwave on high for 2 minutes or so, if you would like to remove some of the grease from the sausage first, before adding to the pot.
- Add all other ingredients (except rice) and cook on low to medium for an hour. Use 1 or 2 cans each of the Vegetables (corn and okra), depending on how much you like.
- Cook the rice separately and set aside. When Gumbo is finished and you are ready to serve, add rice to individual serving bowls and spoon gumbo on top of rice.
- For variation, you can also add a package of frozen, pre cooked and shelled, medium shrimp, which is also excellent. If you use shrimp, don't add until the last 15 minutes of cooking.
- *May need to add more water, depending on how soupy or thick you want the gumbo.
- Can also be made in the crock pot and cook on low for 8-10 hours.
SLOW COOKER GUMBO
I saw this recipe deomonstratd on tv during a PBS telethon. It looked so good, that I made a donation in order to get the cookbook. I have not tried this recipe yet, but it sure looked good. Surprisingly, this recipe does not start with a roux, so this isn't quite a traditional version. Adapted from "5 Tastes of the South."
Provided by HeatherFeather
Categories Gumbo
Time 9h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Brown the sausage slices in a skillet for a few minutes to brown each side.
- Add the first 11 ingredients to the crock pot (sausage through garlic salt).
- Cook on medium setting for 8 hours.
- Taste and adjust seasonings, then add uncooked Minute Rice, cooked chicken or seafood, and a shake of red pepper flakes or cayenne to taste, stirring well.
- Let cook another 30 minutes.
- Serve in bowls over a scoop of cooked white rice and garnished with file powder- or just serve in bowls as is, as a soup.
IT'S SO EASY IT'S CHEATING GUMBO
This is the easiest best tasting gumbo that you would swear came from a real roux. It is a fast delicious staple in my house weekly and can be multiplied easily for larger parties or used with seafood. Just don't tell anyone your secret ... shhh.
Provided by roblyn30
Categories Gumbo
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Debone the chicken into bite size pieces.
- Slice the sausage into bite size pieces.
- I usually use 2/3 the chicken and ½ the sausage depending on how much meat you like in your gumbo.
- Brown the sausage.
- Cook the rice.
- Add the chicken stock, kitchen bouquet, pepper, water, gumbo base and chicken meat to the sausage.
- Cover and bring to a boil.
- Reduce heat, stir and simmer 20-25 minutes.
- Add salt, pepper, and hot sauce to taste.
- TIP: Can use brown or white rice. Recipe can be multiplied easily for larger parties. And freezes beautifully.
- TIP: Oak Grove products can be found at Walmart or other Grocers in the South or the following website link: Oak Grove Smokehouse Gumbo Base - Cajun Supermarket.
Nutrition Facts : Calories 964.1, Fat 53, SaturatedFat 17.1, Cholesterol 196.2, Sodium 1565.3, Carbohydrate 47.4, Fiber 1.2, Sugar 1.3, Protein 70.5
EASY SLOW COOKER GUMBO
Easy Slow Cooker Gumbo is super easy to make in the slow cooker and is loaded with chicken, sausage, and shrimp and spices; and a real crowd pleaser.
Provided by Dawn
Categories Main Course
Time 8h20m
Number Of Ingredients 12
Steps:
- Cut the chicken into bite sizes pieces and slice the smoked sausage. Remove the shells from the shrimp and devein (you will add the shrimp at the end of the cooking time).
- Cut the vegetables to the size that you want. Just remember that celery may take a little longer to cook if they are large pieces.
- Add the chicken, smoked sausage, vegetables, and seasoning to the crockpot. Cook 6 to 8 hours on low heat. Stir the gumbo occasionally.
- An hour before you serve the gumbo add the cleaned shrimp. The last half an hour add the cooked rice and stir in until well combined.
- Serve with cornbread or your favorite bread.
CROCK POT CHICKEN, SAUSAGE, AND SHRIMP GUMBO
Steps:
- Gather the ingredients.
- With the tip of a sharp knife, make a shallow cut down the back of each shrimp. Peel the shrimp, remove the dark veins.
- Rinse the shrimp under cold running water.
- Bring a small saucepan of lightly salted water to a boil. Add the shrimp and cook for about 2 minutes, or until they are pink and opaque.
- Drain and transfer the shrimp to a bowl. Cover and refrigerate.
- To make the roux, wipe the saucepan out with a paper towel and add the flour and oil, mixing well. Place the saucepan over medium heat.
- Cook for 8 to 10 minutes until the mixture turns a light reddish-brown. Stir constantly to prevent scorching. If the roux is turning dark too quickly, reduce the heat to medium-low.
- Transfer the roux to the crock pot.
- Add all the gumbo ingredients but the shrimp to the crockpot. Cover and cook on low for 7 to 9 hours.
- Add the cooked shrimp to the gumbo and mix well. Cover and continue to cook on low for 15 to 20 minutes.
- Meanwhile, cook the rice in the chicken stock or water, following the package directions.
- Serve the gumbo over the hot cooked rice along with crusty French baguettes , cornbread , or biscuits .
Nutrition Facts : Calories 465 kcal, Carbohydrate 41 g, Cholesterol 152 mg, Fiber 1 g, Protein 31 g, SaturatedFat 5 g, Sodium 761 mg, Sugar 4 g, Fat 20 g, ServingSize 1 pot (6 to 8 servings), UnsaturatedFat 0 g
SEAFOOD GUMBO (CROCK POT)
This is a classic Creole recipe. There are many different opinions about what it should contain, okra of file powder (made from dried sassafras leaves) being the only constants. This version, although simple, is unconventional since it is not thickened with a well cooked roux. It is absolutely delicious nonetheless. If you are concerned about cholesterol, because this is very rich, increase stock to 2 cups and reduce cream to 1 cup. Serves 6 to 8.
Provided by Olha7397
Categories Gumbo
Time 10h15m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- In slow cooker stoneware, combine onions, celery, garlic, thyme, dry mustard, bay leaf, salt, pepper, Worcestershire sauce, tomatoes and stock. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until vegetables are tender.
- Add okra, green pepper, chili pepper, crabmeat, shrimp and cream. Cover and cook on HIGH for 30 minutes, or until okra and peppers are tender. Spoon into individual bowls and serve piping hot. Serves 6 to 8.
- TIP: Large cans of tomatoes come in 28 oz. (796 mL) and 35 oz (980 mL). In this recipe use the 28 oz. (796 mL) size. If you are using the 35 oz. (980 mL) size, drain off 1 cup liquid before adding to recipe.
- Okra, a tropical vegetable, is a great thickener for broths and sauces, but becomes unpleasantly sticky when overcooked. Choose young okra pods, 2 to 4 inches long, that don't feel sticky to the touch, which means they're too ripe. Gently scrub the pods, cut off the top and tail and slice, if desired.
- Look for Serrano chilies in Asian grocery stores or well stocked supermarkets. They are long and thin, usually green, but sometimes red, and about the size of a baby finger. (The green variety has been described as a "skinny jalepeno.").
- MAKE AHEAD: This dish can be partially assembled the night before it is cooked. Combine ingredients in Step 1 and refrigerate overnight. The next day, continue with Step 1 as directed. For added convenience, prepare the okra, green pepper and chili peppers. Combine in a bowl, cover and refrigerate overnight. Cook, devein and cut the shrimp and refrigerate, covered, in a separate bowl, until ready to use.
- The 150 Best Slow Cooker recipes Judith Finlayson.
HEALTHIER SLOW COOKER GUMBO
Packed with veggies, this healthier slow cooker gumbo is easy to throw together before a party so you have plenty of time with your guests.
Provided by luv2golfandcook
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 6h45m
Yield 10
Number Of Ingredients 14
Steps:
- Heat a large skillet over medium heat. Add flour; cook, stirring constantly, until flour is deep golden and smells toasty, 7 to 10 minutes. Reduce heat if browning too quickly. Transfer to a 6-quart slow cooker.
- Add oil, bell peppers, onion, and garlic to the skillet; cook and stir until tender, 5 to 7 minutes. Stir into slow cooker until coated. Stir in sausage, tomatoes, broth, Cajun seasoning, salt, and black pepper.
- Cook on Low for 6 to 7 hours or on High for 3 to 3 1/2 hours. Stir in shrimp; cook until opaque, about 30 minutes on Low or 15 minutes on High.
- Meanwhile, place riced cauliflower in a heatproof dish, cover, and microwave until heated through, about 4 minutes, stirring halfway through.
- Serve gumbo over cauliflower. Sprinkle with parsley and additional black pepper.
Nutrition Facts : Calories 134.4 calories, Carbohydrate 16.1 g, Cholesterol 59.3 mg, Fat 3.5 g, Fiber 4.5 g, Protein 12.1 g, SaturatedFat 1 g, Sodium 273 mg, Sugar 3.3 g
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