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
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
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
SEAFOOD GUMBO
This seafood gumbo takes some time, but is well worth the investment. Serve over long-grain white rice.
Provided by Sara
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 1h45m
Yield 8
Number Of Ingredients 20
Steps:
- Combine the red, white, and black peppers, paprika, thyme, oregano, bay leaf, and salt; set aside.
- In a heavy pot, 5 quart or larger, heat oil over medium heat, warming the pot first. Add onions, celery, and green pepper. Turn heat to high. Stirring frequently, add garlic, file, hot sauce, and the pepper-herb mixture. Cook for 5 minutes, stirring constantly.
- Add tomato sauce, and stir as it reduces over high heat. Add fish stock and bring to a boil. Reduce heat, and simmer for 1 hour, stirring occasionally.
- When ready to serve, add shrimp, oysters, and crabmeat. Cover, and wait 5 minutes. Turn off heat, and let stand for 10 minutes. Serve.
Nutrition Facts : Calories 357.2 calories, Carbohydrate 13 g, Cholesterol 106.1 mg, Fat 24 g, Fiber 3.2 g, Protein 22.8 g, SaturatedFat 3.3 g, Sodium 1398.1 mg, Sugar 5.3 g
BEEF FILé GUMBO
Steps:
- In a heavy skillet (preferably cast-iron) heat oil over moderately high heat until hot but not smoking. Pat shanks and short ribs dry and season with salt and pepper. Brown shanks and short ribs in oill in batches, without crowding, transferring to a 9 1/2-to-10 quart heavy kettle. In fat remaining in skillet cook onions and bell peppers over moderate heat, stirring occasionally, until vegetables are softened.
- To beef in kettle add water, beef broth, and onion mixture and bring to a boil, stirring occasionally. Simmer mixture, uncovered, until shanks are very tender, about 2 1/2 hours, and stir in garlic and cayenne. With a narrow knife ease any marrow remaining in shank bones into mixture and discard shank and short rib bones. Beef mixture may be prepared up to this point 3 days ahead, cooled completely, uncovered, and chilled, covered.
- Skim fat from beef mixture. Reheat mixture if preciously chilled. Bring beef mixture to a bare simmer and stir in filé powder. Cook gumbo over moderately low heat , stirring occasionally, 5 minutes. (Do not let gumbo boil with filé powder; or will become stringy.)
- Serve gumbo ladled over rice in large soup plates.
SLOW COOKER BEEF BURGUNDY
Tender cubes of beef are braised in a burgundy wine sauce with savory vegetables. I made this often when I worked full time. It's good over noodles or mashed potatoes. -Sherri Mott, New Carlisle, Indiana
Provided by Taste of Home
Categories Dinner
Time 7h45m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Use a slotted spoon to remove to paper towels. In the drippings, brown the beef; drain. , Place beef and bacon in a 5-qt. slow cooker, Add the broth, onion, carrot, butter, tomato paste, garlic, thyme, salt, pepper and bay leaf. Cover and cook on low until meat is tender, 7-8 hours., Add mushrooms and wine. Combine flour and water until smooth; gradually stir into slow cooker. Cover and cook on high until thickened, 30-45 minutes. Discard bay leaf. If desired, serve with noodles and parsley.
Nutrition Facts : Calories 460 calories, Fat 29g fat (12g saturated fat), Cholesterol 130mg cholesterol, Sodium 663mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 37g protein.
CHEF JOHN'S BEEF ON WECK SANDWICHES
Welcome to one of this country's most delicious unknown sandwiches, the Beef on Weck. This simple but brilliant creation features thinly sliced, horseradish-covered roast beef piled high on a freshly baked kummelweck roll. When you add a steaming ramekin of fresh beef jus for dunking, you'll understand why this is the pride of Western New York (sorry, chicken wings). Serve with chips or fries and pickles on the side.
Provided by Chef John
Categories Main Dish Recipes Sandwich Recipes Beef
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Season beef with salt and black pepper.
- Heat oil in a large skillet over medium-high heat. Cook beef roast in hot oil until browned on all sides on each side, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Transfer beef to a plate to rest.
- Remove skillet from heat and whisk flour into skillet until flour taste cooks off, about 1 minute. Pour cold beef broth into skillet; place skillet over medium-high heat. Stir balsamic vinegar, black pepper, and any accumulated juices from the roast beef plate into beef broth mixture; cook until jus reduces slightly, about 5 minutes. Season with salt.
- Slice sirloin as thinly as possible against the grain. Pile meat onto the base of each roll. Spread a thick layer of horseradish on the top bun and place top bun over meat. Serve with jus for dipping.
Nutrition Facts : Calories 387.8 calories, Carbohydrate 17.9 g, Cholesterol 79 mg, Fat 13.5 g, Fiber 1.1 g, Protein 46.1 g, SaturatedFat 4.1 g, Sodium 817.1 mg, Sugar 3.1 g
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