Smothered Okra With Shrimp Slow Cooker Recipes

Steps:

• In a 4-quart sauce pan, saute the okra with 1/2 of the oil until tender or slime is cooked out and set aside.
• In another sauce pan, heat remainder of oil, and saute smoke sausage, onion,.
• celery, bell pepper and garlic. Cook until tender, then add cayenne pepper,.
• thyme and tomato paste, and tomato puree, stirring constantly.
• Add shrimp stock and tomato puree. Bring to a low boil, then add okra and.
• cook for 1/2 hour. Add shrimp and cook until tender. Serve over hot rice.

Steps:

• In a medium saucepan, heat the stock and keep warm.
• In a large pot over medium heat, add the oil and onions and saute, stirring frequently, until the onions are soft and golden brown, 15 to 20 minutes. Add a little hot stock if needed to avoid burning and to keep the onions soft.
• Add the salted pork and ham and cook for 10 minutes. Add the garlic, celery, bell pepper and 1 cup stock and simmer for 15 to 20 minutes. Add the mild and hot smoked sausages and simmer for 10 minutes. Add the remaining stock and the Slow Cooker Smothered Okra and cook until thickened slightly, 15 minutes. Stir in the shrimp, parsley and green onions and add salt and red pepper to taste. Cook another 5 to 8 minutes, then turn off the heat and stir in the crab.
• Combine the okra and oil in a slow cooker and stir well. Cover and cook on high until tender, 3 to 4 hours. Stores well in ziptop bags in the freezer.

Steps:

• Heat olive oil in a large skillet over high heat. Add chopped onion and celery and saute, stirring often, about 10 minutes, until onions have browned. Combine salt, peppers, thyme and flour. Sprinkle mixture onto the browned onions; add the garlic and bay leaf, stir and cook for 1 minute. Stir in the diced tomatoes and white wine, and remove the pan from the heat.
• Place okra in the slow cooker. Pour contents of the skillet over the okra. Stir to mix, cover and cook on LOW for 2 to 2 1/2 hours, until okra is tender but still holds its shape. Stir in the peeled shrimp and cook on LOW an additional 1 hour.
• Serve over steamed rice.

Steps:

• In 10-inch skillet, heat oil over medium-high heat. Sprinkle beef with salt and pepper; place in skillet. Cook 4 to 6 minutes, turning once, until well browned.
• Meanwhile, spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix onion, carrot and mushrooms.
• Cut browned beef into 4 pieces; place in cooker over vegetables. In same skillet, mix soup and tomato sauce. Pour over beef.
• Cover; cook on Low heat setting 8 to 10 hours. Stir sauce well before serving over beef.