Slow Cooked Gumbo
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Hello Friends and Happy Fri-Yay!
This week’s Friday Foodie Feature is Slow Cooked Gumbo
Now there were a lot of ingredients to this dish and I only made it because it was a snow day, and it was listed as one of the Super Foods for Seniors.
- 1/4 cup vegetable oil
- 1/4 cup flour
- 1 package of frozen peppers and onions
- 3 medium celery stalks, chopped
- 2 lbs skinless, boneless chicken thighs cut into chunks
- 1 package frozen Okra
- 4 small ears of frozen corn
- 1 1/2 cups of Chicken Broth (or use boullions in warm water)
- 1 package Turkey Sausage
- 1/2 tsp Cayenne Pepper
- 1 package 10-20 count frozen shrimp – shelled and deveined
- White rice for serving
I purchased the wrong type of shrimp, make sure to get them deveined otherwise you will be removing shells as you eat them. I also wanted to try Crawfish so I purchased a bag from Walmart and added a few to the Gumbo.
If using fresh veggies, dice them into small bite sized pieces
In a 6 -qt saucepan, mix oil and flour on low heat, whisking until brown
To the mixture add the chopped/frozen veggies stirring to coat
Cut chicken and sausage into chunks
Put veggie mixture into Crock Pot
Add chicken, sausage, okra and corn, then pour in broth. Sprinkle cayenne pepper, cover and cook on low for 6 hours or high for 4 or until chicken is cooked thoroughly to 165~.
Once chicken is cooked, add shrimp and crawfish, if you want, thaw shrimp and crawfish in a cold water bath. If cooking on low, increase to high until shrimp and crawfish are done – approximately 10-15 mins.
You know I like it spicy so I added Frank’s Red Hot Sauce!
Because there were so many Crawfish in that package, I boiled the remaining ones in Tony Chachere’s Creole Seasoning, and they were good. Malik and I tore up these mini-lobsters!
Have you ever eaten a Crawfish?
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Stay Blessed – No Stress in 2014!