Crock Pot Gumbo Pork Chops Recipes

SLOW-COOKER GUMBO

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.

CROCK POT GUMBO PORK CHOPS

Steps:

• In a shallow dish, combine flour, salt, garlic powder and mustard; dredge chops to coat.
• In a skillet, heat oil and brown chops; place chops in a crock pot and pour skillet drippings over chops.
• In the same skillet, add the soup and stir to loosen brown bits from the pan; pour this over the chops.
• Cover and cook on low for 6-8 hours.
• Serve over or with steamed rice, if desired.

SLOW COOKER CHICKEN GUMBO WITH SHRIMP

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.

SLOW-COOKER PORK CHOPS

Steps:

• In a shallow bowl, combine 1/4 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, one at a time, and dredge to coat. In a large skillet, brown chops in oil on both sides. , Transfer to a 5-qt. slow cooker. Pour broth over chops. Cook, covered, on low for 2-3 hours or until meat is tender. , Remove pork to a serving plate and keep warm. Whisk remaining flour into cooking juices until smooth; cook, covered, on high until gravy is thickened.