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.

Adobo Chicken

1 small sweet onion, sliced
8 cloves crushed garlic
3/4 cup soy sauce
1/2 cup vinegar
1 (3 pound) whole chicken

In a small bowl combine the onion, garlic, soy sauce and vinegar and mix all together. Place chicken in crockpot and pour mixture over chicken. Cook on LOW for 6 to 8 hours.


Crock Pot Chicken Recipes

Crock Pot Recipe for Catalina Ribs

Crock Pot Recipe for Catalina Ribs

1 1/2 to 2 pounds boneless pork ribs
1 onion, chopped
2 cloves garlic, minced
1 (8 ounce) bottle Catalina salad dressing

Put ribs in crockpot. Add remaining ingredients and cook on LOW for 5 to 7 hours.


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Recipe for Cabbage Stew

Cabbage Stew

1 pound ground beef, browned with a little salt
1 can Ro-Tel tomatoes
1 large onion, chopped
1 can whole kernel corn
1 teaspoon garlic salt
3 ribs celery, chopped
1 can stewed tomatoes
1 can Ranch-Style beans
1 tablespoon chili powder
1 small head cabbage

Mix all ingredients except cabbage and put into crockpot.

Cut cabbage and place on top. Cook 5 or 6 hours on HIGH, or about 8 hours on LOW. Do not add water or drain any of the liquid off of the canned vegetables.

Serve hot.


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Recipe for Caramel Apple Dessert

Caramel Apple Dessert

2 medium apples
1/2 cup apple juice
7 ounces caramels
1 teaspoon vanilla extract
1/8 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/3 cup creamy peanut butter
7 slices angel food cake
1 quart vanilla ice cream

Peel, core and cut each apple into 18 wedges; set aside.

Combine apple juice, unwrapped caramel candies, vanilla extract, cardamom and cinnamon. Drop peanut butter, 1 teaspoon at a time, over ingredients in crockpot and stir. Add apple wedges; cover and cook on LOW for 5 hours.

Stir thoroughly, then cook 1 hour more.

Serve approximately 1/3 cup of warm mixture over a slice of angel food cake or ice cream.


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Cherry Pork Chops Crock Pot Recipe

Cherry Pork Chops Crock Pot Recipe

6 pork chops, cut 3/4 inch thick
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup cherry pie filling
2 teaspoons lemon juice
1 teaspoon chicken bouillon
1/8 teaspoon ground mace

Trim excess fat from pork chops. Brown pork chops in hot skillet with butter. Sprinkle each chop with salt and pepper.

Combine cherry pie filling, lemon juice, chicken bouillon and ground mace in crockpot. Stir well. Place chops in crockpot. Cover. Cook on LOW for 5 hours.

Place chops on platter. Pour cherry sauce over the pork chops.

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Crockpot Recipe for Caramel Apple Heaven

Crockpot Recipe for Caramel Apple Heaven

Yield: 7 servings
2 cooking apples, peeled, cored and cut into 1/8-inch wedges
1/2 cup apple juice
24 squares individually wrapped caramels
1 teaspoon vanilla extract
1/8 teaspoon cardamom
3/4 teaspoon cinnamon
1/3 cup creamy-style peanut butter
7 slices angel food cake

In a crockpot, combine apple juice, caramels, vanilla extract, cardamom and cinnamon. Drop in peanut butter, 1 teaspoon at a time, stirring to combine. Add apple wedges. Cover and cook on LOW for 5 hours.
Stir. Cover and cook on LOW for 1 hour.
To serve, pour 1/3 cup mixture over each angel food cake slice.

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