Crockpot Gumbo Recipe 435 Recipes

CROCKPOT GUMBO RECIPE WITH SAUSAGE, CHICKEN, AND SHRIMP

Steps:

• Combine all ingredients in the slow cooker, except for the shrimp and the rice.
• Cook on low for 6 - 7 hours, stirring occasionally
• In last hour of cooking, salt the shrimp lightly, and then add them to the crockpot
• In the last half hour of cooking, add the rice and stir. Replace cover. You want the rice just to warm through and take on some of the cooking flavors.
• Serve with crusty bread, and enjoy!

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 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.

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.

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 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.

VEGETABLE GUMBO (CROCK POT)

Steps:

• In a skillet over medium heat, heat oil for 30 seconds. Add onions and celery, cook stirring until soft (5 minutes).
• Stir in garlic, thyme, peppercorns, and bay leaf, cook stirring for 1 minute.
• Stir in tomatoes and bring to a boil.
• Transfer to large crock pot insert.
• Stir in rice and broth.
• Cover and cook on low for 6 hours or high for 3 hours or until rice is tender.
• Discard bay leaf.
• In a small cup mix together the paprika and lemon juice.
• Add paprika/lemon juice mixture, okra and green pepper, stirring in well.
• Cover and cook on high for 20 minutes or until pepper is tender.
• Add a dash or two of hot pepper sauce if desired.

CROCK POT GUMBO

Steps:

• Put the tomatoes and frozen vegetables in the crock pot on high heat.
• Make a roux by melting the butter and flour in a large skillet and stir constantly until roux is a light caramel color (about 20 minutes) on medium heat - do not burn the roux! Lower heat is better, but will take longer. Add the cooked roux to the crock pot.
• Add the bouillon cubes, water, crushed red pepper and bay leaves.
• Boil the chicken breast in a pot of water on the stove until no pink remains, let cool and then shred the meat by hand and add to the crock pot.
• Add the andouille sausage and let everything cook on high for about 4-5 hours.
• About 45 minutes before you want to eat, add all the seafood to the pot and season to taste with salt, pepper, herbs and your favorite seasoning blend(s). Serve over hot, cooked rice and garnish with chopped green onion. Hot pepper sauce and gumbo file seasoning are optional and should be added to each bowl by the person who will be eating it.

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.