Wednesday, October 15, 2008

Slow Cook Shrimp Gumbo

I mentioned yesterday that we cooked up some Gumbo for our oldest son's birthday party over the weekend without taking into account that not everyone would be familiar with this food which is a staple at our house. This is one of our family favorites, a standard recipe, that we've amended a bit over the years. Though it requires some preparation, it's well worth the trouble! Anything that waits for you in the crockpot is a special treat, I think!

The sausage and chicken can be left out for a wonderful Friday meal.

We triple this recipe when all the kids are home.

3 tablespoons all-purpose flour
3 tablespoons oil
(optional: 3/4 to 1 pound boneless chicken thighs ~ or whatever chicken cuts on hand ~ cut in bite-size pieces)
(optional: 1/2 pound smoked sausage, cut into bite-size pieces)
1 1/2 to 2 cups frozen cut okra
1 cup chopped onion
1/2 cup chopped green bell pepper
3 cloves garlic, minced
3 stalks celery, chopped
1/4 teaspoon ground cayenne pepper, or to taste
1 tbs Old Bay
1/4 c. worcestershire sauce
1/4 teaspoon ground black pepper
1 can (14.5 ounces) diced tomatoes, undrained
1 cup frozen medium shrimp, cleaned and cooked
1 1/2 cups uncooked regular long-grain white rice
3 cups chicken broth or water

To make: In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes. Reduce heat to medium-low; cook, stirring constantly, about 8 to 12 minutes or until mixture turns a light red-brown. Place this mixture in 3 1/2 to 4-quart crockpot. Stir in all remaining ingredients except shrimp, rice, and broth or water. Cover and cook on LOW for 7 to 9 hours. Add cooked shrimp to the gumbo; mix well. Cover and continue to cook on LOW for 20 minutes longer. Meanwhile, cook rice in the broth or water according to package directions. Serve gumbo over the hot cooked rice. Serves 6 to 8.

1 comment:

Bia said...

My mouth is watering. I don't know why, but I love meals with rice.