Beefgumbocrockpot Recipes

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SLOW-COOKER GUMBO



Slow-Cooker Gumbo image

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

1 tablespoon olive oil
14 oz andouille sausage, sliced
1 cup diced onion
1 cup diced green bell pepper
1 cup diced celery
1 lb uncooked chopped chicken
2 cups chopped okra
1/4 cup vegetable or olive oil
1/2 cup Gold Medal™ all-purpose flour
1 teaspoon Cajun seasoning
1 teaspoon dried thyme leaves
3 cups beef stock, warmed
1 can (14 oz) diced tomatoes
4 cups cooked white rice
1/4 cup chopped green onions (4 medium)

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

CROCK POT SMOKED SAUSAGE GUMBO



Crock Pot Smoked Sausage Gumbo image

This easy crock pot gumbo is wonderful to enjoy with family and friends. Great for a busy week or to take tailgating or camping. Great reviews!

Provided by The Southern Lady Cooks

Categories     Main Course     Soup

Time 6h15m

Number Of Ingredients 18

1 1 lb. package smoked sausage (beef or turkesliced in small pieces.
1 1 lb. can diced tomatoes
1/2 cup chopped celery
1 small green pepper (chopped)
1 small onion (chopped)
1 1 lb. package frozen chopped okra
1 1 lb. can chicken broth
3 tablespoons olive oil
2 1/2 cups water
1/2 cup minute rice (white or brown)
1 teaspoon pepper (regular or cayenne)
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon ground sage
1 teaspoon cumin
1 teaspoon thyme
1 teaspoon parsley flakes
2 bay leaves

Steps:

  • Brown sausage, onion, and green pepper in olive oil and add to slow cooker along with the rest of the ingredients. Cook on high for four hours or low for six hours. This is a hearty and filling soup. Makes about 3 quarts.

SLOW COOKER CHICKEN GUMBO



Slow Cooker Chicken Gumbo image

This great-tasting chicken and sausage gumbo recipe is made in the slow cooker with okra, smoked sausage, bell pepper, celery, and other seasonings.

Provided by Diana Rattray

Categories     Entree     Dinner     Lunch     Side Dish     Soup

Time 8h25m

Yield 6

Number Of Ingredients 13

1/3 cup all-purpose flour
1/3 cup cooking oil (a neutral-flavor oil, such as corn oil or canola)
3 cups chicken broth
12 to 16 ounces smoked sausage (spicy sausage, such as andouille ), sliced about 1/2-inch thick
2 to 3 cups diced cooked chicken
1 1/2 cups sliced okra
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
4 cloves garlic, minced
Dash of salt, to taste
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper

Steps:

  • In a heavy 2-quart saucepan stir together flour and oil until smooth.
  • Cook over medium-high heat for 4 minutes, stirring constantly.
  • Reduce heat to medium.
  • Continue to cook, stirring constantly, for about 15 minutes more or until roux is dark reddish brown.
  • Let the roux cool.
  • Add chicken broth to a 3 1/2- to 6-quart slow cooker. Stir in the roux.
  • Add sausage, chicken, okra , onion, green pepper, celery, garlic, salt, pepper, and red pepper.
  • Cover and cook on low for 7 to 9 hours, or on high for 4 to 5 hours.
  • Skim off fat. Serve and enjoy.

Nutrition Facts : Calories 555 kcal, Carbohydrate 14 g, Cholesterol 112 mg, Fiber 2 g, Protein 28 g, SaturatedFat 10 g, Sodium 1248 mg, Sugar 5 g, Fat 43 g, ServingSize 6 servings, UnsaturatedFat 0 g

SLOW COOKER GUMBO



Slow Cooker Gumbo image

Provided by SlowCookerKitchen.com

Categories     Soup

Time 8h30m

Number Of Ingredients 17

1/3 cup all-purpose flour
1/3 cup butter (not margarine)
3 cups chicken broth
2 cans diced tomatoes (14.5 ounce)
1 small can tomato paste
1 bell pepper (chopped)
1 medium onion (chopped)
2-3 ribs of celery (chopped)
1 1- pound bag of okra
1 tablespoon minced garlic
1 pound sausage link (cut into ½ inch pieces)
1 pound chicken (raw or cooked, doesn't matter, cut into cubes or shredded)
¾ to 1 pound medium (shelled, deveined shrimp)
1 tablespoon Cajun seasoning
¼ teaspoon cayenne pepper
2 bay leaves
Salt and Pepper to taste

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.

BEEF GUMBO (CROCK POT)



Beef Gumbo (Crock Pot) image

Make and share this Beef Gumbo (Crock Pot) recipe from Food.com.

Provided by papergoddess

Categories     Gumbo

Time 8h10m

Yield 8-10 serving(s)

Number Of Ingredients 13

4 cups beef broth
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon paprika
1/2 teaspoon thyme
1/4 teaspoon chili powder
1/8 teaspoon pepper
2 cups cooked beef, chopped
1 (16 ounce) can tomatoes, diced
1 (10 ounce) package frozen cut okra
1 cup chopped celery
1/2 cup chopped onion
2 tablespoons snipped parsley (optional)

Steps:

  • Combine all ingredients in crock pot and cook on LOW heat setting for 8 hours.
  • Stir before serving.

EASY SLOW COOKER GUMBO



Easy Slow Cooker Gumbo image

Easy Slow Cooker Gumbo is super easy to make in the slow cooker and is loaded with chicken, sausage, and shrimp and spices; and a real crowd pleaser.

Provided by Dawn

Categories     Main Course

Time 8h20m

Number Of Ingredients 12

1 pound chicken breast
1 pound smoked sausage
1 pound raw shrimp
1 chopped onion
1 chopped green pepper
3 chopped stalks celery
3 cloves minced garlic
2 cups chicken broth
1 tablespoon Cajun seasoning
1 teaspoon thyme
1 teaspoon oregano
1 1/2 cup cooked rice

Steps:

  • Cut the chicken into bite sizes pieces and slice the smoked sausage. Remove the shells from the shrimp and devein (you will add the shrimp at the end of the cooking time).
  • Cut the vegetables to the size that you want. Just remember that celery may take a little longer to cook if they are large pieces.
  • Add the chicken, smoked sausage, vegetables, and seasoning to the crockpot. Cook 6 to 8 hours on low heat. Stir the gumbo occasionally.
  • An hour before you serve the gumbo add the cleaned shrimp. The last half an hour add the cooked rice and stir in until well combined.
  • Serve with cornbread or your favorite bread.

SLOW COOKER SPICY GUMBO



Slow Cooker Spicy Gumbo image

Making authentic gumbo might be a lot of work and a labor of love, but you can make this super tasty, veggie packed shrimp and sausage gumbo right in your slow cooker with only a few minutes worth of effort for a delicious and unique dinner option!

Provided by Jennifer Draper

Categories     Soup

Time 4h10m

Number Of Ingredients 13

6-8 ounces carrots
6-8 ounces celery
6-8 ounces bell pepper
6-8 ounces onions
2-3 garlic cloves
2 tablespoons butter
12 oz spicy andouille sausage
4 cups vegetable broth
2 teaspoons cajun seasoning blend
1/4 teaspoon salt
1/4 cup cream
12 oz frozen shrimp (thawed)
Optional: cooked rice or farro for serving

Steps:

  • Finely dice carrots, celery, bell pepper, onion and garlic (or dice using a chopper)
  • Melt butter is skillet or mult-cooker over medium high heat and then add veggies and sauté until softened, about 3-5 minutes
  • Chop sausage and add to slow cooker along with broth and cooked veggies (amount of broth to add depends on how hearty you want the soup)
  • Add seasoning and cover and cook on high for 2-3 hours or low for 4-6
  • Add shrimp and cream and return slow cooker to high heat until shrimp cooked through, around 10 minutes or so
  • Serve over cooked rice or as desired

Nutrition Facts : Calories 366 kcal, Carbohydrate 11 g, Protein 24 g, Fat 24 g, SaturatedFat 10 g, Cholesterol 214 mg, Sodium 1753 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

SMOKED SAUSAGE GUMBO (SLOW COOKER)



Smoked Sausage Gumbo (Slow Cooker) image

Simple, relatively healthy gumbo that can be made in the slow cooker. If your gumbo thickens upon standing, stir in additional broth. Found recipe in, "Simple 1-2-3 Slow Cooker," Cookbook.

Provided by Virginia Cherry Blo

Categories     Gumbo

Time 5h15m

Yield 4 serving(s)

Number Of Ingredients 14

1 (14 1/2 ounce) can diced tomatoes, undrained
1 cup chicken broth
1/4 cup all-purpose flour
2 tablespoons olive oil
3/4 lb Polish sausage, cut into 1/2 pieces
1 medium onion, diced
1 green bell pepper, diced
2 celery ribs, chopped
1 carrot, peeled and chopped
2 teaspoons dried oregano
2 teaspoons dried thyme
1/8 teaspoon ground red pepper
hot cooked rice
chopped parsley

Steps:

  • Combine tomatoes with juice and broth in slow cooker. Sprinkle flour evenly over bottom of small skillet. Cook over high heat without stirring 3 to 4 minutes or until flour begins to brown. Reduce heat to medium; stir flour about 4 minutes. Stir in oil until smooth. Carefully whisk flour mixture into slow cooker.
  • Add sausage, onion, bell pepper, celery, carrot, oregano, thyme, and red pepper. Stir well. Cover; cook on LOW 4 1/2 hours to 5 hours.
  • Serve gumbo over rice. Sprinkle with parsley.

Nutrition Facts : Calories 424, Fat 32.1, SaturatedFat 9.9, Cholesterol 59.6, Sodium 967.5, Carbohydrate 18.4, Fiber 3.6, Sugar 5.9, Protein 15.9

CROCK POT CHICKEN, SAUSAGE, AND SHRIMP GUMBO



Crock Pot Chicken, Sausage, and Shrimp Gumbo image

The crock pot makes this Louisiana chicken and sausage gumbo a snap to fix and cook. Spicy sausage, chicken, and shrimp make it a tasty, hearty dish.

Provided by Diana Rattray

Categories     Entree     Dinner     Soup

Time 9h57m

Yield 8

Number Of Ingredients 18

For the Gumbo:
1/2 pound medium shrimp
3 tablespoons all-purpose flour
3 tablespoons vegetable oil
1/2 pound smoked sausage (cut into 1/2 inch slices)
1 pound boneless chicken thighs (cut into bite-size pieces)
1 1/2 cups sliced frozen okra
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
3 cloves garlic (minced)
2 cups chicken stock (unsalted or low sodium)
1/4 teaspoon ground cayenne pepper (or to taste)
1/4 teaspoon ground black pepper
Optional: 1 (14 1/2-ounce) can diced tomatoes (undrained)
For the Rice:
1 1/2 cups long-grain white rice (uncooked)
3 cups chicken stock (or water)

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 .

Nutrition Facts : Calories 465 kcal, Carbohydrate 41 g, Cholesterol 152 mg, Fiber 1 g, Protein 31 g, SaturatedFat 5 g, Sodium 761 mg, Sugar 4 g, Fat 20 g, ServingSize 1 pot (6 to 8 servings), UnsaturatedFat 0 g

SLOW COOKER BULGOGI



Slow Cooker Bulgogi image

Recipe from a co-worker who made it for a potluck.

Provided by brujah42

Categories     World Cuisine Recipes     Asian

Time 6h58m

Yield 4

Number Of Ingredients 8

½ cup soy sauce, divided
¼ cup white sugar, divided
4 teaspoons sesame oil, divided
2 cloves garlic, chopped, divided
1 teaspoon ground black pepper, divided
1 ½ pounds beef, thinly sliced
½ teaspoon sesame seeds
1 green onion, cut into 1-inch pieces, or more to taste

Steps:

  • Whisk 1/4 cup soy sauce, 2 tablespoons sugar, 2 teaspoons sesame oil, 1 clove garlic, and 1/2 teaspoon black pepper together in a large bowl; stir in beef. Cover with plastic wrap and let marinate in the refrigerator, at least 30 minutes and preferably overnight.
  • Combine remaining 1/4 cup soy sauce, 2 tablespoons sugar, 2 teaspoons sesame oil, 1 clove garlic, and 1/2 teaspoon black pepper in a small bowl to make a second batch of marinade.
  • Toast sesame seeds in a small skillet over medium heat until lightly browned, 3 to 5 minutes.
  • Place marinated beef, second batch of marinade, toasted sesame seeds, and green onion in a slow cooker. Cook on Low until beef is tender and flavors are combined, 6 to 8 hours.

Nutrition Facts : Calories 364.6 calories, Carbohydrate 16.1 g, Cholesterol 90.7 mg, Fat 19.3 g, Fiber 0.6 g, Protein 30.7 g, SaturatedFat 6.4 g, Sodium 1868.4 mg, Sugar 13.1 g

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