Bayou Gumbo Crock Pot Recipes

SLOW-COOKER GUMBO

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.

CROCK POT SEAFOOD GUMBO

Steps:

• In a large skillet or browning crock pot (we used our Ninja) add 1/4 cup of oil or butter and heat over medium high heat. (3-5 minutes)
• Add flour and continually stir until flour browns to the color of peanut butter (about 20-25 minutes)
• In a separate skillet heat 2 Tbsp oil.
• Add okra, garlic, onions and celery to oil and saute until all veggies are wilted and onions are clear.
• Add veggies and flour and oil/butter mixture together in your slow cooker and stir.
• Stir in chicken broth.
• Add worcestershire sauce, tomatoes, and Old Bay seasoning and stir well.
• Cover and cook for 3 hours on HIGH
• Add seafood and cook for 30 minutes on HIGH until shrimp is opaque.
• Add creole/cajun seasoning to taste.
• Serve over cooked rice.

CROCKPOT GUMBO RECIPE WITH SAUSAGE, CHICKEN, AND SHRIMP

Steps:

• Combine all ingredients in the slow cooker, except for the shrimp and the rice.
• Cook on low for 6 - 7 hours, stirring occasionally
• In last hour of cooking, salt the shrimp lightly, and then add them to the crockpot
• In the last half hour of cooking, add the rice and stir. Replace cover. You want the rice just to warm through and take on some of the cooking flavors.
• Serve with crusty bread, and enjoy!

SLOW COOKER BAYOU GUMBO

Steps:

• In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes. Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown. Place flour-oil mixture in 3 1/2 to 4 quart Crockpot. Stir in all remaining ingredients except shrimp, rice and water. Cover; cook on low setting for 7-9 hours. When ready to serve, cook rice in water as directed on package. Meanwhile, add shrimp to gumbo mixture in crockpot; mix well. Cover; cook on low setting for additional 20 minutes. Serve gumbo over rice.

SLOW COOKER CHICKEN GUMBO WITH SHRIMP

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.

SEAFOOD GUMBO (CROCK POT)

Steps:

• In slow cooker stoneware, combine onions, celery, garlic, thyme, dry mustard, bay leaf, salt, pepper, Worcestershire sauce, tomatoes and stock. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until vegetables are tender.
• Add okra, green pepper, chili pepper, crabmeat, shrimp and cream. Cover and cook on HIGH for 30 minutes, or until okra and peppers are tender. Spoon into individual bowls and serve piping hot. Serves 6 to 8.
• TIP: Large cans of tomatoes come in 28 oz. (796 mL) and 35 oz (980 mL). In this recipe use the 28 oz. (796 mL) size. If you are using the 35 oz. (980 mL) size, drain off 1 cup liquid before adding to recipe.
• Okra, a tropical vegetable, is a great thickener for broths and sauces, but becomes unpleasantly sticky when overcooked. Choose young okra pods, 2 to 4 inches long, that don't feel sticky to the touch, which means they're too ripe. Gently scrub the pods, cut off the top and tail and slice, if desired.
• Look for Serrano chilies in Asian grocery stores or well stocked supermarkets. They are long and thin, usually green, but sometimes red, and about the size of a baby finger. (The green variety has been described as a "skinny jalepeno.").
• MAKE AHEAD: This dish can be partially assembled the night before it is cooked. Combine ingredients in Step 1 and refrigerate overnight. The next day, continue with Step 1 as directed. For added convenience, prepare the okra, green pepper and chili peppers. Combine in a bowl, cover and refrigerate overnight. Cook, devein and cut the shrimp and refrigerate, covered, in a separate bowl, until ready to use.
• The 150 Best Slow Cooker recipes Judith Finlayson.

SLOW COOKER GUMBO

Steps:

• Melt the butter in a cast iron skillet over medium-low heat.
• While it's melting use a separate canister and mix the water and bouillon & set aside.
• Slowly sprinkle in the flour and stir well as you go.
• Stir constantly for 2 to 3 minutes 'til the mixture turns golden brown.
• Very slowly add the bouillon water, stir constantly 'til well incorporated.
• Now, butter or oil your slow cooker insert...clean-up's easier this way J
• Turn heat to low and allow to cook while you chop all your veggies and toss in everything else, except the shrimp, in the slow cooker. Just make sure and stir it every couple minutes.
• Once you've everything tossed in the slow cooker and your roux is thick and bubbly, pour the roux mixture over the top.
• Stir well, cover and cook on low for 6 to 8 hours if any of the meat was raw. If you used precooked chicken, you can get away with 3 to 4 hours.
• About 30 minutes before serving turn the heat to high. Toss in the shrimp. Stir and cover again. Cook another 30 to 45 minutes. The shrimp with tell you when it's done. If you use precooked shrimp, it just needs to be warm.
• Salt and pepper to taste then just serve this truly excellent dish with cooked rice and a side of cornbread.

BAYOU GUMBO CROCK POT

Steps:

• 1. In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes. Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown. Place flour-oil mixture in 3 1/2 to 4 quart Crockpot.
• 2. Stir in all remaining ingredients except shrimp, rice and water. Cover; cook on low setting for 7-9 hours. When ready to serve, cook rice in water as directed on package. Meanwhile, add shrimp to gumbo mixture in crockpot; mix well. Cover; cook on low setting for additional 20 minutes. Serve gumbo over rice.

SLOW-COOKER CHICKEN GUMBO

Steps:

• In a slow-cooker, combine the chicken and all remaining ingredients except the rice. Mix well to combine. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours. Serve over rice.

CROCK POT CHICKEN, SAUSAGE, AND SHRIMP GUMBO

Steps:

• Gather the ingredients.
• With the tip of a sharp knife, make a shallow cut down the back of each shrimp. Peel the shrimp, remove the dark veins.
• Rinse the shrimp under cold running water.
• Bring a small saucepan of lightly salted water to a boil. Add the shrimp and cook for about 2 minutes, or until they are pink and opaque.
• Drain and transfer the shrimp to a bowl. Cover and refrigerate.
• To make the roux, wipe the saucepan out with a paper towel and add the flour and oil, mixing well. Place the saucepan over medium heat.
• Cook for 8 to 10 minutes until the mixture turns a light reddish-brown. Stir constantly to prevent scorching. If the roux is turning dark too quickly, reduce the heat to medium-low.
• Transfer the roux to the crock pot.
• Add all the gumbo ingredients but the shrimp to the crockpot. Cover and cook on low for 7 to 9 hours.
• Add the cooked shrimp to the gumbo and mix well. Cover and continue to cook on low for 15 to 20 minutes.
• Meanwhile, cook the rice in the chicken stock or water, following the package directions.
• Serve the gumbo over the hot cooked rice along with crusty French baguettes , cornbread , or biscuits .