Black Beans and Ham Soup
2 ham hocks
1 (15 ounce) can black beans, drained
2 carrots,
chopped
2 stalks celery; chopped
1 onion, chopped
2 bay leaves
1/2
teaspoon whole black peppercorns
2 quarts water
1 (15 ounce) can diced
tomatoes, drained
1 tablespoon Old Bay seasoning
1 (46 ounce) can V-8
juice
Sour cream
Combine all ingredients except beans and sour cream in crockpot. Cover; cook
on LOW for 7 to 8 hours.
Remove ham hocks and cut off meat; return meat to crockpot. Add the beans and
cook for 1 hour or until beans are heated.
Serve with dollops of sour cream.
Tuesday, January 24, 2012
Tuesday, January 3, 2012
Bayou Gumbo
Source: Pillsbury's Recipes
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 crockpot. Stir in all remaining ingredients except shrimp, rice and water. Cover; cook on LOW setting for 7 to 9 hours.
When ready to serve, cook rice in water as directed on package.
Meanwhile, add shrimp to gumbo mixture in crockpot; mix well. Cover; cook on LOW setting for additional 20 minutes.
Serve gumbo over rice.
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 crockpot. Stir in all remaining ingredients except shrimp, rice and water. Cover; cook on LOW setting for 7 to 9 hours.
When ready to serve, cook rice in water as directed on package.
Meanwhile, add shrimp to gumbo mixture in crockpot; mix well. Cover; cook on LOW setting for additional 20 minutes.
Serve gumbo over rice.
Labels:
Crockpot Recipe
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