Zucchini Gumbo Crock Pot 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.

SLOW-COOKER ZUCCHINI CASSEROLE

Steps:

• Grease inside of slow cooker with butter or cooking spray.
• Place zucchini and onion in microwavable dish; drizzle with 1 tablespoon of the melted butter. Cover with plastic wrap; microwave on High 7 to 8 minutes or until the zucchini is just tender and has released much of its liquid. Drain; place in slow cooker.
• Mix 1 cup of the crushed crackers with half of the cheese, the chicken broth and sour cream. Mix in salt. Pour over zucchini; gently stir to coat. Cover; cook on High heat setting 2 hours.
• Toward end of cooking, toss remaining cracker crumbs with remaining melted butter. Toast cracker crumbs in skillet until just golden and crisp. Stir in remaining cheese and the parsley. At end of cook time, turn off slow cooker; remove cover, and sprinkle toasted cracker crumb mixture over top of casserole. Let stand 15 minutes before serving.

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.

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.

ZUCCHINI GUMBO (CROCK-POT)

Steps:

• In a large skillet over medium heat heat the oil. Add the next 4 ingredients (onion - garlic), cover and cook for 5 minutes or until vegetables are softened.
• Transfer vegetables to crockpot.
• Add next 7 ingredients (vegetable broth - pepper). Cover and cook on low for 8 hours.
• Stir in Tabasco and liquid smoke.
• Divide rice into soup bowls and top with gumbo.

CROCK POT GUMBO

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.

GRILLED ZUCCHINI WITH TOMATOES AND MINT

Steps:

• Preheat an outdoor grill to high heat and lightly oil grate.
• Cut zucchini into thin lengthwise planks; brush with olive oil and season with salt and black pepper. Arrange on grate without crowding.
• Grill until tender and lightly charred, 2 to 3 minutes per side. Transfer to a rimmed plate.
• Stir together tomatoes, extra-virgin olive oil, apple cider vinegar, and mint in a bowl. Smash some of the tomatoes to release their juices. Stir once more and spoon over zucchini.

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.