Slow Cooker Gumbo Recipe #94601
I saw this recipe deomonstratd on tv during a PBS telethon. It looked so good, that I made a donation in order to get the cookbook. I have not tried this recipe yet, but it sure looked good. Surprisingly, this recipe does not start with a roux, so this isn't quite a traditional version. Adapted from "5 Tastes of the South."
½ day | 30 min prep
SERVES 8
- 2-3 cups smoked sausage, cut into thin rounds
- 2 cups onions, chopped
- 2 cups celery, chopped
- 2 cups okra, chopped
- 2 cups bell peppers, chopped
- 2 quarts canned tomatoes, chopped
- 1 teaspoon dried parsley
- 3 tablespoons Worcestershire sauce
- 2 teaspoons beef bouillon powder or chicken bouillon powder or 4 bouillon cubes
- 1 teaspoon onion salt
- 1 teaspoon garlic salt
- 2 cups cooked chicken or seafood (they used a little of both)
- 1 1/4 cups uncooked instant rice (Minute Rice)
- red pepper flakes or cayenne pepper, to taste
- file powder, to taste
- 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.
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5 stars