Slow Cooker Freezer Pack Gumbo Food

SLOW-COOKER FREEZER-PACK BBQ CHICKEN SANDWICHES

Steps:

• Combine the chicken, ketchup, vinegar, sugar, molasses, Worcestershire, mustard, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large resealable plastic bag and shake to combine. 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 plastic bag in a 6-quart slow cooker. Cook on low until the meat is tender, 5 to 7 hours. Shred the chicken with a fork and toss it in the cooking liquid.
• Divide the chicken among the 4 buns and top with coleslaw and pickles. Serve with potato chips.

SLOW-COOKER FREEZER-PACK CAULIFLOWER AND CHICKPEA CURRY

Steps:

• Layer the cauliflower, chickpeas, tomatoes, carrots, garlic, curry powder, honey, ginger, crushed red pepper flakes, 2 teaspoons salt and a few grinds of black pepper in a large resealable plastic bag. 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. Cook on low until the cauliflower is tender and can easily be pierced with a paring knife, 7 to 9 hours. Pour in the coconut milk and gently stir, being careful to keep the cauliflower quarters intact. Season to taste with salt and pepper. Serve with lime wedges, cilantro and cashews for topping.

SLOW COOKER GUMBO

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.

ANITA'S EASY SLOW COOKER GUMBO

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.