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Information about "Barbecue Cooker Rib Slow" on the Web
BAYOU GUMBO
- 3 tablespoons Pillsbury Best All Purpose Flour - 3 tablespoons oil - 1/2 pound smoked sausage, cut into 1/2 inch slices - 2 cups frozen cut okra - 1 large onion, chopped - 1 large green bell pepper, chopped - 3 garlic cloves, minced - 1/4 teaspoon ground red pepper (cayenne) - 1/4 teaspoon pepper - 1 (14.5 ounce) can diced tomatoes, undrained - 1 (12-ounce) package frozen shelled deveined cooked medium shrimp, rinsed - 1 1/2 cups uncooked regular long-grain white rice - 3 cups water 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 Slow Cooker. 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 slow cooker/Crock Pot; mix well. Cover; cook on low setting for additional 20 minutes. Serve gumbo over rice. Makes 6 servings.
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Hey - that handy little thing we call a "slow-cooker" or "crockpot" can do a lot more than heat soup.
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