Momositas Crock Pot Gumbo Recipes

SLOW-COOKER FREEZER-PACK GUMBO

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.

CROCK POT SEAFOOD GUMBO

Steps:

• In a large skillet or browning crock pot (we used our Ninja) add 1/4 cup of oil or butter and heat over medium high heat. (3-5 minutes)
• Add flour and continually stir until flour browns to the color of peanut butter (about 20-25 minutes)
• In a separate skillet heat 2 Tbsp oil.
• Add okra, garlic, onions and celery to oil and saute until all veggies are wilted and onions are clear.
• Add veggies and flour and oil/butter mixture together in your slow cooker and stir.
• Stir in chicken broth.
• Add worcestershire sauce, tomatoes, and Old Bay seasoning and stir well.
• Cover and cook for 3 hours on HIGH
• Add seafood and cook for 30 minutes on HIGH until shrimp is opaque.
• Add creole/cajun seasoning to taste.
• Serve over cooked rice.

CROCK POT CHICKEN, SAUSAGE, AND SHRIMP GUMBO

Steps:

• Gather the ingredients.
• With the tip of a sharp knife, make a shallow cut down the back of each shrimp. Peel the shrimp, remove the dark veins.
• Rinse the shrimp under cold running water.
• Bring a small saucepan of lightly salted water to a boil. Add the shrimp and cook for about 2 minutes, or until they are pink and opaque.
• Drain and transfer the shrimp to a bowl. Cover and refrigerate.
• To make the roux, wipe the saucepan out with a paper towel and add the flour and oil, mixing well. Place the saucepan over medium heat.
• Cook for 8 to 10 minutes until the mixture turns a light reddish-brown. Stir constantly to prevent scorching. If the roux is turning dark too quickly, reduce the heat to medium-low.
• Transfer the roux to the crock pot.
• Add all the gumbo ingredients but the shrimp to the crockpot. Cover and cook on low for 7 to 9 hours.
• Add the cooked shrimp to the gumbo and mix well. Cover and continue to cook on low for 15 to 20 minutes.
• Meanwhile, cook the rice in the chicken stock or water, following the package directions.
• Serve the gumbo over the hot cooked rice along with crusty French baguettes , cornbread , or biscuits .

HEALTHIER SLOW COOKER GUMBO

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.

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.

SLOW COOKER CHICKEN AND SAUSAGE GUMBO

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.

MOMOSITA'S CROCK POT GUMBO

Steps:

• Make the roux:.
• Heat oil in a heavy-bottomed pan over medium heat. Add flour and mix, stirring constantly until the roux turns the color of a penny. Don't let the roux burn! This will take at least 10 minutes, but fear not - you will be using a crockpot to finish the work!
• Add roux to bottom of crockpot.
• Whisk in chicken broth and let cool while prepping the chicken and Trinity.
• Prepare the chicken and Trinity:.
• Melt the butter over medium heat in the same heavy-bottomed pan (rinse it out first).
• Add thighs and sear on both sides, sprinkling generously with Cajun seasoning.
• Once nicely browned on the outside, cut the thighs into bite-size pieces and add to roux mix.
• To the butter/brown bits pan, add the Trinity: onion, green pepper and garlic.
• Saute over medium heat until softened and fragrant.
• Add to the crockpot.
• Add the rest of the ingredients except the rice to the crockpot, stir, and cook on LOW for 8-10 hours.
• During the last 20 minutes of cooking (while you're making the rice), uncover the crockpot to allow the gumbo to thicken.

CROCKPOT GUMBO RECIPE - (4.3/5)

Steps:

• In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes.This is your Roux. 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. 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.

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.

CROCK POT MUNGO GUMBO

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.