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3/4 pound skinless, boneless chicken thighs, cut into 1 inch pieces
1/4 pound fully cooked smoked sausage (two 5 inch sausages, chopped)
2 medium stalks celery (with leaves), sliced (1 1/4 cups)
1 large carrot, chopped (3/4 cup)
1 medium onion, chopped (1/2 cup)
1 can (14 1/2 ounces) stewed tomatoes, undrained
5 cups water
2 tablespoons chicken bouillon granules
1 teaspoon dried thyme leaves
1 package (10 ounces) frozen cut okra, thawed and drained
3 cups hot cooked rice, for serving
Hot red pepper sauce
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1. Mix all ingredients except okra, rice and pepper sauce in 1 1/2 to 6
quart slow cooker.
2. Cover and cook on low heat setting 7 to 8 hours or until chicken is
no longer pink in center.
3. Stir in okra. Cover and cook on low heat setting 20 minutes.
4. Spoon rice into individual soup bowls; top with gumbo. Serve with
pepper sauce.
1/4 pound fully cooked smoked sausage (two 5 inch sausages, chopped)
2 medium stalks celery (with leaves), sliced (1 1/4 cups)
1 large carrot, chopped (3/4 cup)
1 medium onion, chopped (1/2 cup)
1 can (14 1/2 ounces) stewed tomatoes, undrained
5 cups water
2 tablespoons chicken bouillon granules
1 teaspoon dried thyme leaves
1 package (10 ounces) frozen cut okra, thawed and drained
3 cups hot cooked rice, for serving
Hot red pepper sauce
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1. Mix all ingredients except okra, rice and pepper sauce in 1 1/2 to 6
quart slow cooker.
2. Cover and cook on low heat setting 7 to 8 hours or until chicken is
no longer pink in center.
3. Stir in okra. Cover and cook on low heat setting 20 minutes.
4. Spoon rice into individual soup bowls; top with gumbo. Serve with
pepper sauce.
| Slow Cooker: 3 1/2 to 6 quart capacity Prep Time: 20 minutes Cook Time: Low 8 to 10 hours |
1 pound medium red potatoes, cut into fourths
1 cup baby-cut carrots
3 pound beef boneless chuck roast
3 tablespoons Dijon mustard (try one of our special gourmet
mustards)
2 tablespoons chopped fresh or 1 1/2 teaspoons dried rosemary
leaves, crumbled
1 teaspoon chopped fresh or 1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
1 small onion, finely chopped (1/4 cup)
1 1/2 cups beef broth
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1 cup baby-cut carrots
3 pound beef boneless chuck roast
3 tablespoons Dijon mustard (try one of our special gourmet
mustards)
2 tablespoons chopped fresh or 1 1/2 teaspoons dried rosemary
leaves, crumbled
1 teaspoon chopped fresh or 1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
1 small onion, finely chopped (1/4 cup)
1 1/2 cups beef broth
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1. Arrange potatoes and carrots in 3 1/2 to 6 quart slow cooker
2. Trim excess fat from beef. Mix mustard, rosemary, thyme, salt
and pepper; spread evenly over beef. Place beef in cooker.
Sprinkle onion over beef. Pour broth evenly over beef and
vegetables.
3. Cover and cook on low heat setting 8 to 10 hours or until beef
and vegetables are tender.
4. Remove beef and vegetables from cooker, using slotted
spoon; place on serving platter. Skim fat from beef juices in
cooker if desired. Serve beef with juices.
2. Trim excess fat from beef. Mix mustard, rosemary, thyme, salt
and pepper; spread evenly over beef. Place beef in cooker.
Sprinkle onion over beef. Pour broth evenly over beef and
vegetables.
3. Cover and cook on low heat setting 8 to 10 hours or until beef
and vegetables are tender.
4. Remove beef and vegetables from cooker, using slotted
spoon; place on serving platter. Skim fat from beef juices in
cooker if desired. Serve beef with juices.
Ingredient Substitution
Just run out of onions?..... You can
add a teaspoon of onion powder with
the mustard mixture to spread on the
beef instead of chopping a fresh
onion.
ASK ABOUT OUR ONION GOGGLES
Finishing Touch
If your family likes gravy, you may
want to thicken the beef juices. Skim
fat from juices. Measure 1 1/2 cups of
the juices from the cooker; pour into
a small sauce pan. Heat to boil over
medium high heat. Shake 2 tbsp. of
cornstarch and 1/4 cup cold water in
a tightly covered jar. Stir cornstarch
mixture into beef juices. Cook about 5
minutes, stirring occasionally, until
thickened.
Just run out of onions?..... You can
add a teaspoon of onion powder with
the mustard mixture to spread on the
beef instead of chopping a fresh
onion.
ASK ABOUT OUR ONION GOGGLES
Finishing Touch
If your family likes gravy, you may
want to thicken the beef juices. Skim
fat from juices. Measure 1 1/2 cups of
the juices from the cooker; pour into
a small sauce pan. Heat to boil over
medium high heat. Shake 2 tbsp. of
cornstarch and 1/4 cup cold water in
a tightly covered jar. Stir cornstarch
mixture into beef juices. Cook about 5
minutes, stirring occasionally, until
thickened.
1 Serving: Calories 250 (Calories from Fat 110); Fat 12g (Saturated 4g); Cholesterol 60mg:
Sodium 550 mg; Carbohydrate 14g (Dietary Fiber 2g); Protein 23g
% Daily Value: Vitamin A 24%; Vitamin C 6%; Calcium 2%; Iron 18%
Diet Exchanges: 1 Starch, 3 Lean Meat
Sodium 550 mg; Carbohydrate 14g (Dietary Fiber 2g); Protein 23g
% Daily Value: Vitamin A 24%; Vitamin C 6%; Calcium 2%; Iron 18%
Diet Exchanges: 1 Starch, 3 Lean Meat
 |
| Slow Cooker: 3 1/2 to 6 quart capacity Prep Time: 30 minutes Cook Time: Low 7 to 8 hours Finishing Cook Time: Low 20 minutes |
 |
1 Serving: Calories 270 (Calories from Fat 80); Fat 9g (Saturated 3g); Cholesterol 35mg:
Sodium 1750 mg; Carbohydrate 35g (Dietary Fiber 3g); Protein 15g
% Daily Value: Vitamin A 24%; Vitamin C 14%; Calcium 10%; Iron 14%
Diet Exchanges: 2 Starch, 1 Lean Meat, 1 Vegetable, 1 Fat
Sodium 1750 mg; Carbohydrate 35g (Dietary Fiber 3g); Protein 15g
% Daily Value: Vitamin A 24%; Vitamin C 14%; Calcium 10%; Iron 14%
Diet Exchanges: 2 Starch, 1 Lean Meat, 1 Vegetable, 1 Fat
Success Tip
Forget to put the okra in the
refrigerator to thaw? No problem. To
quickly thaw it, rinse under cold
running water until it is separated and
thawed.
Ingredient Substitution
We like the heartier flavor of the
chicken thighs in this gumbo, but you
can use the same amount of skinless,
boneless chicken breast.
Finishing Touch
The red pepper sauce will lose its
punch if it is added to the gumbo at the
beginning of cooking. Pass the bottle
of pepper sauce at the table instead,
so everyone can add just the right
amount to satisfy his or her taste buds
Forget to put the okra in the
refrigerator to thaw? No problem. To
quickly thaw it, rinse under cold
running water until it is separated and
thawed.
Ingredient Substitution
We like the heartier flavor of the
chicken thighs in this gumbo, but you
can use the same amount of skinless,
boneless chicken breast.
Finishing Touch
The red pepper sauce will lose its
punch if it is added to the gumbo at the
beginning of cooking. Pass the bottle
of pepper sauce at the table instead,
so everyone can add just the right
amount to satisfy his or her taste buds
