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
ZUCCHINI GUMBO (CROCK-POT)
This soup/gumbo is good.Instead of the usual okra this uses zucchini. The original recipe called for file powder which I couldn't find - so skipped. Adapted from Fresh from the Vegetarian Cookbook. Without the rice this is only 2 WW points.
Provided by ellie_
Categories Gumbo
Time 8h24m
Yield 4 serving(s)
Number Of Ingredients 15
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.
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 ZUCCHINI SOUP
This is great as thick soup served with French bread or served over rice or noodles. Better the next day!
Provided by JENNIFER0320
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 4h45m
Yield 6
Number Of Ingredients 13
Steps:
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix celery into cooked sausage; cook and stir until celery is softened, about 10 minutes.
- Combine sausage mixture, zucchini, tomatoes, bell peppers, onion, salt, sugar, oregano, Italian seasoning, basil, and garlic powder in a slow cooker.
- Cook on Low for 4 to 6 hours. Garnish each serving with 1 tablespoon Parmesan cheese.
Nutrition Facts : Calories 389.2 calories, Carbohydrate 25.8 g, Cholesterol 49 mg, Fat 23.6 g, Fiber 6.3 g, Protein 21.8 g, SaturatedFat 8.5 g, Sodium 2218.3 mg, Sugar 13 g
SLOW COOKER STUFFED ZUCCHINI
After searching the internet for for a stuffed zucchini recipe made in a slow cooker, I wasn't too successful, so I decided to try my hand at it. My husband and I loved this recipe and I hope you do too! I served it with herbed pasta and apple sauce. Enjoy!
Provided by mpenn
Categories World Cuisine Recipes European Italian
Time 6h55m
Yield 4
Number Of Ingredients 14
Steps:
- Scoop out flesh from the zucchini halves, leaving shells about 1/8 inch thick. (Zucchini flesh may be saved for another use.)
- Place tomatoes, 1/4 cup olive oil, salt, black pepper, garlic, basil leaves, Italian herb seasoning, and sugar into a food processor and pulse until blended, about 1 minute. Set mixture aside.
- Heat 3 tablespoons olive oil in a large skillet over medium heat; cook and stir onion until translucent, about 5 minutes. Add sausage to skillet and cook, stirring often, until browned and crumbly, about 10 minutes. Stir in the tomato mixture and heat until simmering; stir in Parmesan cheese.
- Place hollowed-out zucchini shells into the bottom of a large slow cooker, trimming them to fit if necessary. Spoon the sausage mixture into the shells, cover the cooker, and cook on High until tender, about 6 hours. Remove cover and spread a layer of mozzarella cheese over each stuffed zucchini. Cover and cook on High until cheese has melted, about 10 more minutes.
Nutrition Facts : Calories 653.5 calories, Carbohydrate 22.5 g, Cholesterol 67.1 mg, Fat 51.6 g, Fiber 4.8 g, Protein 27.7 g, SaturatedFat 14.6 g, Sodium 1658.4 mg, Sugar 11.2 g
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