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CROCK POT GUMBO Recipe | |
Cajun Seafood | |
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Ingredients:
2 CUPS SMOKED SAUSAGE, SLICED4 CANS DICED TOMATOES 2 CUPS CHOPPED ONION 2 CUPS SLICED CELERY 2 CUPS CHOPPED BELL PEPPER 2 CUPS OKRA 1 TEASPOON BEEF BOUILLON 3 TBLS. WORSTERSHIRE SAUCE 1 TEASPOON EACH OF: MINCED GARLIC BLACK PEPPER ONION SALT CHOPPED PARSLEY ZATARAIN'S CREOLE SEASONING, TO TASTE
Directions:
MIX ALL INGREDIENTS, EXCEPT THE RICE. PUT INTO 5 QT. CROCKPOT. COOK 9 HOURS ON LOW. AFTER 7 HOURS OF COOKING ADD THE RICE. YOU MAY OMIT THE SAUSAGE AND BOIL A WHOLE CHICKEN, DEBONE IT AND ADD TO THE GUMBO WHEN IT IS DONE. SHRIMP CAN ALSO BE USED IN PLACE OF THE MEAT. THIS IS WONDERFUL. I THINK ITS THE BEST I EVERY ATE. I SERVE IT WITH CORNBREAD.
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