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.
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
SLOW COOKER CHICKEN AND SAUSAGE GUMBO
Compared to other methods of preparing gumbo this one is relatively quick and simple. The results however are top-notch and sure to please. Serve with rice.
Provided by learntosink
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 6h40m
Yield 6
Number Of Ingredients 13
Steps:
- Heat the vegetable oil in a saucepan over medium-high heat. Whisk in the flour to form a thick paste until smooth, about 3 minutes.
- Reduce heat to medium and continue cooking, whisking constantly, until the flour turns a dark reddish-brown roux, about 15 minutes. Set aside to cool.
- Pour water into a slow cooker.
- Stir in the roux, sausage, chicken, okra, onion, bell pepper, celery, garlic, salt, black pepper, and cayenne pepper.
- Cover and cook on Low for 6 to 7 hours.
- Skim off fat with a spoon.
Nutrition Facts : Calories 447.2 calories, Carbohydrate 13 g, Cholesterol 64.8 mg, Fat 33 g, Fiber 2.2 g, Protein 24.2 g, SaturatedFat 8.8 g, Sodium 1083 mg, Sugar 3.2 g
BIG CHARLIE'S GUMBO
This is a basic gumbo recipe with a lot of added flavor. You can omit the stew meat if you choose or add something in its place. I recommend you serve this recipe over rice, like many other gumbo recipes.
Provided by Eric Bernabe
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 4h
Yield 10
Number Of Ingredients 24
Steps:
- Melt butter in a large skillet over medium heat. Cook garlic, onions, celery and okra, stirring constantly until golden brown. Set aside.
- In a large heavy bottomed stock pot over medium-high heat, combine 1/4 cup of butter and flour. Cook, stirring constantly, until the roux becomes chocolate brown. Stir in the vegetable mixture, and stew meat. Cook, stirring, until vegetables are tender, and meat is evenly brown. Stir in water, tomatoes and sugar. Season with parsley, thyme, bay leaves, salt, cayenne pepper and black pepper. Bring to a boil, reduce heat, and simmer for 2 1/2 hours, stirring occasionally.
- Add shrimp, crabmeat and andouille to stock pot. Stir in hot pepper sauce and Worcestershire sauce. Remove seeds from lemon and squeeze juice into stock pot. Simmer an additional 10 minutes, stirring occasionally. Remove bay leaves, sprinkle with filé powder, if using, and serve over rice.
Nutrition Facts : Calories 420.7 calories, Carbohydrate 15.2 g, Cholesterol 146.8 mg, Fat 26.9 g, Fiber 3 g, Protein 29.6 g, SaturatedFat 11.5 g, Sodium 1047.9 mg, Sugar 5.4 g
VEGETABLE GUMBO (CROCK POT)
Low calorie and filling vegetable soup which makes an easy dinner by itself or with grilled cheese sandwiches. This recipe needs a large (5 quart or larger) slow cooker/crock pot. Recipe source: The Healthy Slow Cooker
Provided by ellie_
Categories Gumbo
Time 6h45m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a skillet over medium heat, heat oil for 30 seconds. Add onions and celery, cook stirring until soft (5 minutes).
- Stir in garlic, thyme, peppercorns, and bay leaf, cook stirring for 1 minute.
- Stir in tomatoes and bring to a boil.
- Transfer to large crock pot insert.
- Stir in rice and broth.
- Cover and cook on low for 6 hours or high for 3 hours or until rice is tender.
- Discard bay leaf.
- In a small cup mix together the paprika and lemon juice.
- Add paprika/lemon juice mixture, okra and green pepper, stirring in well.
- Cover and cook on high for 20 minutes or until pepper is tender.
- Add a dash or two of hot pepper sauce if desired.
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
BEEF GUMBO (CROCK POT)
Make and share this Beef Gumbo (Crock Pot) recipe from Food.com.
Provided by papergoddess
Categories Gumbo
Time 8h10m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients in crock pot and cook on LOW heat setting for 8 hours.
- Stir before serving.
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
EASY OKRA & BEEF GUMBO
Given to me by a friend, altered slightly by adding cajun seasoning & Ro-tel tomatoes. Serve over rice.
Provided by dee2jones
Categories Gumbo
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Brown ground meat and onions. Season with cajun seasoning while browning. I like Tony Cacchere's. Add tomatoes and okra. Cover and simmer about 20 minutes, adding corn in the last 10 minutes. Serve over rice.
Nutrition Facts : Calories 77.3, Fat 0.4, SaturatedFat 0.1, Sodium 345.4, Carbohydrate 18.2, Fiber 4.2, Sugar 4, Protein 3.3
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 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
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.
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.
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