Chicken And Ham Gumbo In The Slow Cooker Recipes

SLOW COOKER CHICKEN AND SAUSAGE GUMBO

Steps:

• Heat the vegetable oil in a saucepan over medium-high heat. Whisk in the flour to form a thick paste until smooth, about 3 minutes.
• Reduce heat to medium and continue cooking, whisking constantly, until the flour turns a dark reddish-brown roux, about 15 minutes. Set aside to cool.
• Pour water into a slow cooker.
• Stir in the roux, sausage, chicken, okra, onion, bell pepper, celery, garlic, salt, black pepper, and cayenne pepper.
• Cover and cook on Low for 6 to 7 hours.
• Skim off fat with a spoon.

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.

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.

SLOW-COOKER CHICKEN AND SAUSAGE GUMBO

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In Dutch oven, heat 2 teaspoons oil over medium-high heat. Sprinkle chicken with salt and pepper. Cook chicken in oil until browned on both sides. Remove from Dutch oven; set aside. Discard drippings from Dutch oven; heat 1/2 cup oil over medium-high heat. Gradually stir in flour with whisk; cook 6 to 8 minutes, stirring constantly, until mixture turns chocolate-colored. Reduce heat to medium. Stir in onion mixture and garlic. Cook 3 minutes. Transfer to slow cooker. Stir in broth, okra, sausage, Creole seasoning and bay leaves. Add chicken; stir to combine.
• Cover; cook on Low heat setting 4 hours. Remove chicken from slow cooker to plate; shred, using 2 forks. Discard bay leaves. Return shredded chicken to slow cooker. Serve gumbo in bowls over rice. Garnish with pepper sauce and green onions.

CHICKEN AND HAM GUMBO (IN THE SLOW COOKER)

Steps:

• 1. Cut chicken into bite-size pieces. Cook, in oil, in skillet, until no longer pink. Drain on paper towels.
• 2. Run hot water over okra, until pieces separate easily.
• 3. Combine all ingredients, except cilantrol, in a 4 quart slow cooker. Cover. Cook on LOW 6-8 hours. Stir in cilantro, before serving. Makes 6 servings.
• 4. Nutrition: One serving 385 cal, 13 g fat (3.1 g sat, 3.4 g poly, 5.2 g mono), 96 mg chol, 879 mg sod, 28 g carb, 7 g fiber, 38 g protein, 10 g sugars. Values are figured on original recipe. Exchange List Values: Starch 1.0, Vegetable 3.0, Meat, lean 4.0

SLOW COOKER CHICKEN GUMBO

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.

LEFTOVER HAM AND SHRIMP SLOW COOKER GUMBO

Steps:

• Stir garlic, turmeric, chili powder, basil, and cayenne pepper together in a small saucepan; heat over medium heat until aromatic, about 1 minute. Melt butter into the mixture, add onion, and cook until the onion is softened and translucent, about 5 minutes. Scoop onion mixture from saucepan into a slow cooker, reserving as much butter in the saucepan as possible.
• Increase heat under saucepan to medium-high heat. Saute frozen shrimp in hot butter until just firm, about 2 minutes; transfer mixture to slow cooker. Add ham, ham bone, black beans, and tomatoes to the slow cooker.
• Cook on High until the ham on the bone is falling off, 4 to 6 hours (or on Low 6 to 8 hours).
• Remove and discard ham bone, stir coconut milk into the mixture, continue cooking on Low until the coconut milk is warmed, about 30 minutes.

HEARTY HAM AND CHICKEN GUMBO

Steps:

• In a large skillet, cook bacon just until crisp. Add onion and cook, stirring constantly, until bacon is crisp and onion is soft. Add garlic, ham and chicken; cook for 2 minutes, stirring constantly. Stir in okra, tomatoes and broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add Worcestershire sauce, salt and hot pepper sauce. Serve 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.

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 .

HAM AND CHICKEN GUMBO

Steps:

• In a large skillet, cook bacon just until crisp. Add onion and cook, stirring constantly, until bacon is crisp and onion is soft. Add garlic, ham and chicken; cook for 2 minutes, stirring constantly. Stir in okra, tomatoes and broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add Worcestershire sauce, salt and hot pepper sauce. Serve over rice.

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.