Chicken and Sausage Gumbo - Slow Cooker

3 cups Water

1 pound Boneless Skinless Chicken Breasts cut to bite-size

1 pound smoked sausage links, sliced

1 pound Okra, cut frozen 2 lb bag

1 Tomatoes - Diced (14.5 oz)

1/2 Bell Pepper - green diced

1 large Onion, diced

1/2 cup Celery, diced

2 cloves Garlic, minced

1/2 tsp Salt

1/2 tsp Black Pepper

1/4 tsp Red Pepper

3 cups Minute Rice cooked

Place water in a Crock Pot and add Roux; stir. Add sausage, chicken, okra, onion, pepper, celery, garlic, salt, black pepper, and red pepper. Cover and cook on low heat for 6-7 hours, or on high heat for 3 hours. Skim off the fat, and serve over rice.

Cheesy Broccoli Potato Soup

Cheesy Broccoli Potato Soup

I found the idea for this soup from this post here. While I used her general suggestions for the ingredients I changed how much I used of what!

Ingredients - 

2 Tablespoons or more of butter (I ended up using more butter, it just varies on how much onions, celery, and carrots you use)

1 chopped onion

1 handful finely chopped carrot (I used a good handful of baby carrots and chopped them up)

2-3 celery stick, finely chopped (I like celery in my soups... But feel free to add less)

1 Tablespoon minced garlic (I have a jar of pre-minced and just got a large spoonful out... You can never have too much garlic)

4 cups chicken broth (This time I used 4 chicken bullion cubes to make the 4 cups, the second time I made it I used homemade broth)

2 large baking potatoes, peeled and chopped

1 Tablespoon flour

1/2 cup water

2/3 cup milk

2 cups chopped broccoli (I didn't measure this... Just filled the bowl, chopped up, and went with it!)

2 cups or more shredded cheddar cheese (if you like it cheesy add more...)

Chop up the celery, onions, and carrots. Melt butter in pot.

Saute onions, celery, and carrots in butter. I ended up adding extra butter because of the amount of veggies I was sauteing.

Add garlic and cook for another minute or two.

Add chicken broth...

And potatoes. Cook until potatoes are tender.

Meanwhile, mix the flour and water together.

After potatoes are tender, add the flour water mix and allow soup to thicken slightly.

Add milk... 

And Broccoli...

Cook until Broccoli is tender!

Add cheese and stir up. I turned the heat off before adding the cheese... It is hot enough to melt the cheese without needing anymore heat.

Serve up! You can top with sour cream or even bacon or eat just how it is... Enjoy!

Crawfish Etouffee`

Crawfish Etouffee`
3/4 cup Cooking Oil
3/4 cup Flour (all-purpose)
1 chopped Onion
1/4 cup chopped Celery
1 clove Garlic
1 chopped Green Pepper
1/4 cup Butter
1 can Tomato Paste
3 cups Water
2 Chicken boullion cubes
2 tsp Salt
2 tsp Black Pepper
1 tsp (optional) Tabasco sauce
1 tsp Paprika
2 pounds Crawfish Tails

Cook roux from oil and flour in microwave. (Put oil and flour in microwave safe bowl. We like to use 8 qt Pyrex measuring cup. Stir. Cook on High 2 minutes. Stir. Continue cooking for 1 minute intervals and stirring until roux is the color of a penny. CAUTION: ROUX IS VERY HOT!) Immediately add onion, celery, garlic, and green pepper and stir. Vegetables will cook in the hot roux. 


In a small skillet, melt butter and then add tomato paste.  Saute paste in butter until smooth and thick, about 5 minutes. Combine paste mixture and roux in dutch oven. Pour in broth (water with melted bouillon cubes) and add balance of seasonings. Cook on medium heat for 30 minutes. Add crawfish tails 5 minutes before serving. Serve over rice.