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 SPICY GUMBO
Making authentic gumbo might be a lot of work and a labor of love, but you can make this super tasty, veggie packed shrimp and sausage gumbo right in your slow cooker with only a few minutes worth of effort for a delicious and unique dinner option!
Provided by Jennifer Draper
Categories Soup
Time 4h10m
Number Of Ingredients 13
Steps:
- Finely dice carrots, celery, bell pepper, onion and garlic (or dice using a chopper)
- Melt butter is skillet or mult-cooker over medium high heat and then add veggies and sauté until softened, about 3-5 minutes
- Chop sausage and add to slow cooker along with broth and cooked veggies (amount of broth to add depends on how hearty you want the soup)
- Add seasoning and cover and cook on high for 2-3 hours or low for 4-6
- Add shrimp and cream and return slow cooker to high heat until shrimp cooked through, around 10 minutes or so
- Serve over cooked rice or as desired
Nutrition Facts : Calories 366 kcal, Carbohydrate 11 g, Protein 24 g, Fat 24 g, SaturatedFat 10 g, Cholesterol 214 mg, Sodium 1753 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
SLOW COOKER CHICKEN GUMBO
Steps:
- In a heavy 2-quart saucepan stir together flour and oil until smooth.
- Cook over medium-high heat for 4 minutes, stirring constantly.
- Reduce heat to medium.
- Continue to cook, stirring constantly, for about 15 minutes more or until roux is dark reddish brown.
- Let the roux cool.
- Add chicken broth to a 3 1/2- to 6-quart slow cooker. Stir in the roux.
- Add sausage, chicken, okra , onion, green pepper, celery, garlic, salt, pepper, and red pepper.
- Cover and cook on low for 7 to 9 hours, or on high for 4 to 5 hours.
- Skim off fat. Serve and enjoy.
Nutrition Facts : Calories 555 kcal, Carbohydrate 14 g, Cholesterol 112 mg, Fiber 2 g, Protein 28 g, SaturatedFat 10 g, Sodium 1248 mg, Sugar 5 g, Fat 43 g, ServingSize 6 servings, UnsaturatedFat 0 g
SLOW-COOKER CHICKEN GUMBO
Provided by Robin Miller : Food Network
Categories main-dish
Time 6h15m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- In a slow-cooker, combine the chicken and all remaining ingredients except the rice. Mix well to combine. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours. Serve over rice.
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.
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
SLOW-COOKER CHICKEN AND SAUSAGE GUMBO
Progresso® chicken broth provides a simple addition to chicken and sausage gumbo that is served over rice. Perfect for slow cooked Cajun dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h35m
Yield 10
Number Of Ingredients 16
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In Dutch oven, heat 2 teaspoons oil over medium-high heat. Sprinkle chicken with salt and pepper. Cook chicken in oil until browned on both sides. Remove from Dutch oven; set aside. Discard drippings from Dutch oven; heat 1/2 cup oil over medium-high heat. Gradually stir in flour with whisk; cook 6 to 8 minutes, stirring constantly, until mixture turns chocolate-colored. Reduce heat to medium. Stir in onion mixture and garlic. Cook 3 minutes. Transfer to slow cooker. Stir in broth, okra, sausage, Creole seasoning and bay leaves. Add chicken; stir to combine.
- Cover; cook on Low heat setting 4 hours. Remove chicken from slow cooker to plate; shred, using 2 forks. Discard bay leaves. Return shredded chicken to slow cooker. Serve gumbo in bowls over rice. Garnish with pepper sauce and green onions.
Nutrition Facts : Calories 530, Carbohydrate 33 g, Fat 3 1/2, Fiber 2 g, Protein 29 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1170 mg
SLOW COOKER GUMBO
I saw this recipe deomonstratd on tv during a PBS telethon. It looked so good, that I made a donation in order to get the cookbook. I have not tried this recipe yet, but it sure looked good. Surprisingly, this recipe does not start with a roux, so this isn't quite a traditional version. Adapted from "5 Tastes of the South."
Provided by HeatherFeather
Categories Gumbo
Time 9h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Brown the sausage slices in a skillet for a few minutes to brown each side.
- Add the first 11 ingredients to the crock pot (sausage through garlic salt).
- Cook on medium setting for 8 hours.
- Taste and adjust seasonings, then add uncooked Minute Rice, cooked chicken or seafood, and a shake of red pepper flakes or cayenne to taste, stirring well.
- Let cook another 30 minutes.
- Serve in bowls over a scoop of cooked white rice and garnished with file powder- or just serve in bowls as is, as a soup.
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
SLOW COOKER CHICKEN & SAUSAGE GUMBO
I've always loved the Gumbo and other dishes my Dad used to make, and in my efforts to try and figure out how he made them I've come up with this Gumbo recipe. It's incorporating several things from various recipes found here on food.com (such as how to make a roux!).
Provided by RedAntisocial
Categories One Dish Meal
Time 5h40m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Make a roux: Combine cooking oil and all-purpose flour in a small saucepan and heat on medium low for 15 to 20 minutes stirring regularly until it turns a chocolatey brown. Black lumps means you've burned it ;).
- Meanwhile dice your vegetables and place them in the slow cooker.
- Slice the sausages into discs and fry them until golden brown, add to slow cooker.
- Cube the chicken and fry until no pink remains, add to slow cooker.
- Pour roux over contents of slow cooker.
- Add 4 cups of chicken stock to slow cooker.
- Add spices to slow cooker, stir well.
- Cook on low for 8 hours or high for 5 hours.
- Optionally add cooked shrimp and heat for an additional 20-30 minutes.
- Serve over a bed of rice prepared as per it's package instructions.
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