NE TEXAS Real Estate News

Crock Pot Chicken and Sausage Gumbo

Crock-Pot-Chicken-and-Sausage-Gumbo-2

This Louisiana favorite is made easier by utilizing your crock pot, to make it even simpler you can prepare this recipe through step 2 and refrigerate the mixture overnight, reheat in the morning (the mixture will have solidified) and add to your crock pot. Just like traditional gumbo, this recipe includes seafood and poultry with sausage and is flavored with a dark brown roux. Roux is nothing more than flour cooked gently in some type of fat to form a paste that is used to thicken sauces.

Ingredients:

½ cup vegetable oil
½ cup unbleached all-purpose flour
2 medium onions, minced
1 red bell pepper, stemmed, seeded, and chopped fine
1 celery rib, chopped fine
6 medium garlic cloves, minced
2 teaspoons minced fresh thyme leaves, or ½ teaspoon dried
Salt, to taste
¼ teaspoon cayenne pepper
6 cups low-sodium chicken broth
1 pound Andouille sausage, sliced ½ inch thick
12 ounces fresh okra, sliced ½ inch thick, or frozen cut okra, thawed
2 bay leaves
4 pounds bone-in chicken thighs (about 12 medium), skin removed and trimmed
4 scallions, sliced thin
2 tablespoons minced fresh parsley leaves
1 can mild Rotel

Directions:

1. Heat the oil in a large Dutch oven over medium heat until simmering. Gradually stir in the flour with a wooden spoon, working out any small lumps.  Cook, stirring constantly, reaching into the corners of the pan, until the mixture has a toasty aroma and is deep reddish brown; about 20 minutes. (The roux will thin as it cooks; if it begins to smoke, remove it from the heat and stir constantly to cool slightly.)

2. Stir in the onions, bell peppers, celery, garlic, thyme, 1 teaspoon salt, and cayenne and cook, stirring often, until the vegetables soften, 10 to 12 minutes. Stir in the chicken broth in a slow, steady stream. Increase the heat to medium-high and bring the mixture to a simmer.

3. Once simmering, transfer the mixture to the slow cooker and stir in the sausage, okra, Rotel and bay leaves until evenly combined.

4. Season the chicken with salt and pepper and nestle it in the slow cooker. Cover and cook on low until the chicken is tender, 4 to 5 hours.

5. Remove the chicken to a platter and let cool slightly. Let the cooking liquid settle for 5 minutes, then gently tilt the slow cooker and remove as much fat as possible from the surface using a large spoon. Using two forks, shred the chicken, discarding the bones and fat. Remove the bay leaves and stir in the shredded chicken, scallions, and parsley. Season with salt and pepper to taste before serving. Serve with rice.

Posted in:Recipes and tagged: Gumbo Recipe
Posted by NE TEXAS REALTY GROUP on April 20th, 2016 12:02 PM

Bev's Famous Meatloaf

Receipe from Bev Lambert, Lindale, Texas, for Southern Living

This homestyle meatloaf recipe features both ground beef and ground pork sausage, green bell pepper and onion, and a sweet tomato topping.  Serve with mashed potatoes and green peas to round out the meal.

Yield:

Makes 10 servings

Total time: 2 Hours, 5 Minutes

 

2/3

·http://cdn-image.myrecipes.com/sites/default/files/styles/75x75/public/image/video/howto/ht-chopping-onion-video-x.jpg?itok=pZJoo8Qw

Recipe Time

Total: 2 Hours, 5 Minutes

Ingredients

2 pounds lean ground beef

1 pound ground pork sausage

18 saltine crackers, crushed

1/2 green bell pepper, diced

1/2 onion, finely chopped

2 large eggs, lightly beaten

1 tablespoon Worcestershire sauce

1 teaspoon yellow mustard

1/2 cup firmly packed brown sugar, divided

1/2 cup ketchup

Preparation

1. Preheat oven to 350°. Combine first 8 ingredients and 1/4 cup brown sugar in a medium bowl just until blended. Place mixture in a lightly greased 11- x 7-inch baking dish, and shape mixture into a 10- x 5-inch loaf.

2. Bake at 350° for 1 hour. Remove from oven, and drain. Stir together ketchup and remaining 1/4 cup brown sugar; pour over meatloaf. Bake 15 more minutes or until a meat thermometer inserted into thickest portion registers 160°. Remove from oven; let stand 20 minutes. Remove from baking dish before slicing.

 

Posted by NE TEXAS REALTY GROUP on March 23rd, 2016 4:41 PM

Slow-Cooker Chicken and Dumplings

The slow-cooker simmers chicken, potatoes, carrots, and celery in a creamy sauce and is topped with tender dumplings made easy and delicious with baking mix.

Recipe from Campbell's

  • Prep Time 20 mins
  • Total Time 8 hrs 20 mins
  • Servings 8

Ingredients

  • 6 skinless, boneless chicken breast halves (about 1 1/2 pounds), cut into 1-inch pieces
  • 2 medium Yukon gold potatoes, cut into 1-inch pieces (about 2 cups)
  • 2 cups whole baby carrots
  • 2 stalks celery, sliced (about 1 cup)
  • 2 10 3/4 ounce cans Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
  • 1 cup water
  • 1 teaspoon dried thyme leaves, crushed
  • 1/4 teaspoon ground black pepper
  • 2 cups all-purpose baking mix
  • 2/3 cup milk

Directions

  1. Place the chicken, potatoes, carrots and celery into a 6-quart slow cooker.
  2. Stir the soup, water, thyme and black pepper in a small bowl. Pour the soup mixture over the chicken and vegetables.
  3. Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through.
  4. Stir the baking mix and milk in a medium bowl. Drop the batter by spoonfuls onto the chicken mixture. Increase the heat to HIGH. Tilt the lid to vent and cook for 30 minutes or until the dumplings are cooked in the center.
  5. *Or on HIGH for 4 to 5 hours.
  6. Serving Suggestion: Serve with spinach salad; baby spinach leaves topped with orange sections, dried cranberries and raspberry-pecan vinaigrette. For dessert serve wedges of mixed berry pie with whipped topping.
Posted in:Recipes and tagged: Recipes
Posted by NE TEXAS REALTY GROUP on February 18th, 2016 6:58 PM

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