BAYOU GUMBO
Come home to a flavorful hearty gumbo made with sausage, rice, okra and other veggies.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 7h50m
Yield 6
Number Of Ingredients 13
Steps:
- Mix flour and oil in 1-quart heavy saucepan. Cook over medium-high heat 5 minutes, stirring constantly; reduce heat to medium. Cook about 10 minutes, stirring constantly, until mixture turns reddish brown.
- Place flour-oil mixture in 3 1/2- to 4-quart slow cooker. Stir in remaining ingredients except rice, water and shrimp.
- Cover and cook on low heat setting 7 to 9 hours or until okra is tender.
- About 25 minutes before serving, cook rice in 3 cups water as directed on package. Meanwhile, stir shrimp into gumbo. Cover and cook on low heat setting 20 minutes. Serve gumbo over rice.
Nutrition Facts : Calories 500, Carbohydrate 54 g, Cholesterol 140 mg, Fat 2, Fiber 4 g, Protein 26 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 720 mg
BAYOU GUMBO CROCK POT
This recipe is so great and easy to change up. Feel free to add more things like crab meat, chicken meat, more veggies. I like to add more hot sauce to the mix while its in the crock pot. Have fun with it and dont worry there is no way to mess this one up. People will think that you slaved all day to make it.
Provided by Miss Oregon
Categories Gumbo
Time 7h30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- 1. 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.
- 2. 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.
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
CROCK POT CHICKEN AND SAUSAGE GUMBO WITH SHRIMP
Make and share this Crock Pot Chicken and Sausage Gumbo With Shrimp recipe from Food.com.
Provided by Rita1652
Categories Gumbo
Time 9h20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- For the roux, in a heavy 2-quart saucepan stir together the flour and oil until smooth.
- Cook over medium-high heat for 5 minutes, stirring constantly.
- Reduce heat to medium.
- Cook and stir constantly about 15 minutes more or until a dark, reddish-brown roux forms.
- Cool.
- In a 5-quart crockery cooker place water.
- Stir in roux.
- Add sausage, chicken, okra, onion, sweet pepper, celery, garlic, salt, pepper, can tomatoes, and ground red pepper.
- Cover; cook on low-heat setting for 6 to 7 hours then add shrimp for 20 minutes.
- Skim off fat.
- Serve over the hot cooked rice.
Nutrition Facts : Calories 577.4, Fat 32.5, SaturatedFat 8, Cholesterol 134.9, Sodium 1059.3, Carbohydrate 41.6, Fiber 3.2, Sugar 4.3, Protein 28.5
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
CROCK POT MUNGO GUMBO
No there is no Okra in this gumbo but I don't think you'll miss it. If you wish hold off putting in the Zucchini & peas until the last hour or so. Serve with White or Brown rice - the brown went well with it. I hope you enjoy the recipe. The hardest part of this recipe is stirring the roux
Provided by Bergy
Categories Gumbo
Time 6h20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Soak your Mung beans overnight in 2 1/2 cups of water, rinse the beans twice before adding to the Gumbo.
- Heat the oil in a heavy skillet and stir in the flour, stirring constantly over medium heat until the roux is a dark reddish brown.
- Don't let it burn, be patient and keep stirring may take 10 minutes.
- When the roux has that rich brown color stir in the chicken stock, use a whip and keep stirring until you have a nice textured sauce.
- Add the Sage, garlic,& chili.
- Pour the sauce into your crock Pot.
- Add all the remaining ingredients including the uncooked, well rinsed mung beans, stir to mix the ingredients well.
- Turn the crockpot to low, cover with the lid and 6 hours later it is ready.
- Serve with white or Brown rice.
Nutrition Facts : Calories 1003.8, Fat 62.4, SaturatedFat 17.4, Cholesterol 117.6, Sodium 2065.8, Carbohydrate 57.9, Fiber 10.2, Sugar 8.4, Protein 52.5
BAYOU GULF SHRIMP GUMBO
This recipe skips the traditional hard-to-find spices yet still delivers the true seafood flavor that's beloved in the Louisiana bayou. -Wolfgang Hanau, West Palm Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 5h35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Saute the celery, onion, green pepper and garlic in drippings until tender., Transfer to a 4-qt. slow cooker. Stir in the bacon, clam juice, tomatoes, Worcestershire sauce and marjoram. Cover and cook on low for 4 hours., Stir in shrimp and okra. Cover and cook 1 hour longer or until shrimp turn pink and okra is heated through. Serve with rice if desired.
Nutrition Facts : Calories 287 calories, Fat 12g fat (4g saturated fat), Cholesterol 204mg cholesterol, Sodium 792mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges
CROCK POT GUMBO
I love Gumbo and I love my crock pot. I decided to see if I could make a good version utilizing the crock pot so I could do other things while it was cooking. This version passed the spouse test! Feel free to experiment with your seasonings - especially the crushed red pepper. Add some cayenne if you like it hotter. Just remember...you can always add more, but it's hard to make it less spicy if you over-do it. If you don't do shellfish, just omit it and add more chicken and sausage. To save a little time, get your water boiling for the chicken breast and cook it while you are stirring the roux.
Provided by Tatia 2
Categories Gumbo
Time 6h45m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Put the tomatoes and frozen vegetables in the crock pot on high heat.
- Make a roux by melting the butter and flour in a large skillet and stir constantly until roux is a light caramel color (about 20 minutes) on medium heat - do not burn the roux! Lower heat is better, but will take longer. Add the cooked roux to the crock pot.
- Add the bouillon cubes, water, crushed red pepper and bay leaves.
- Boil the chicken breast in a pot of water on the stove until no pink remains, let cool and then shred the meat by hand and add to the crock pot.
- Add the andouille sausage and let everything cook on high for about 4-5 hours.
- About 45 minutes before you want to eat, add all the seafood to the pot and season to taste with salt, pepper, herbs and your favorite seasoning blend(s). Serve over hot, cooked rice and garnish with chopped green onion. Hot pepper sauce and gumbo file seasoning are optional and should be added to each bowl by the person who will be eating it.
CROCK POT GUMBO
Gumbo you can make on a work day. I prepare all ingredients the night before. Put everything except water and shrimp together and refrigerate. In the morning, put ingredients in the crock pot and add water. Be patient with the roux, it takes time. If you burn it, you will ruin your gumbo.
Provided by islandgirl77551
Categories Gumbo
Time 6h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Roux:.
- Fry bacon and set aside on paper towels.
- Reserve 6 tbs. bacon grease.
- In a skillet on low heat, add 4 tbs. of bacon grease, flour and cajun seasoning.
- Brown flour slowly, stirring constantly, until dark copper brown. Be careful not to burn flour.
- Gumbo:.
- Transfer roux to crock pot.
- Lightly saute garlic, onion, celery and green pepper in 2 tbs. of bacon grease and add to crock pot.
- Crumble bacon and add to crock pot.
- Brown chicken, cube and add to crock pot.
- Slice sausage and add to crock pot.
- Add 8 cups of hot water to crock pot and stir until water and roux are blended.
- Cook on low heat for 6-8 hours.
- Just before serving add shrimp to crock pot and cook until shrimp turn pink.
- Serve over cooked rice and sprinkle lightly with file powder.
Nutrition Facts : Calories 693.1, Fat 45.7, SaturatedFat 15.2, Cholesterol 264.5, Sodium 1463.2, Carbohydrate 15.3, Fiber 1.3, Sugar 2.3, Protein 52.1
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