Anitas Easy Slow Cooker Gumbo Recipes

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.

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.

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.

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.

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.