Special of the Day~ A Gumbo to Love

Just-Add-Rice Jambalaya (sm)

25 Oct Special of the Day~ A Gumbo to Love

Sydne George Special of the DayWhat’s not to love about a simmering pot of spicy gumbo your slow cooker cooks for you that’s good enough to enjoy again and again this week? First serve up the spicy gumbo as the star of a satisfying soup and bread supper, then transform some into an easy Just-Add-Rice Jambalaya and finally present a Creamy Cajun sauce over hot cooked buttered pasta using the rest of the gumbo.

Carve out a bit of time to craft the gumbo as you will need to make a simple roux for thickening and soften the aromatics (garlic, celery, onions, peppers) before adding the second round of ingredients, and finally finish the gumbo by briefly cooking the shrimp and andouille at the end. Resist the temptation of throwing everything in the pot at once, as the shrimp will get mushy if overcooked.

This small investment of time spent properly prepping the gumbo will surely pay big dividends throughout the week as your piggyback plan allows you to cook once and enjoy thrice.

Let your slow cooker answer the What’s for dinner? question, not once, not twice, but three times with this week’s Special of the Day~ A Gumbo to Love Again and Again. Happy slow cooking!

A Gumbo to Love (sm)

A Gumbo to Love

Recipe by Sydne George

(makes a crockpot of gumbo to enjoy on its own or make into Just-Add-Rice Jambalaya or Creamy Cajun Pasta.)
For the roux:

2 tbsp. butter

2 tbsp. flour

For the gumbo:

¼ cup butter

1 clove garlic, minced

1 cup celery, diced

1 cup sweet onion, diced

1 cup bell peppers, diced

14.5 ounce can petite diced tomatoes

12 ounce can tomato paste

½ tsp. pure ground gumbo filé (Albertsons spice aisle)

32 ounces chicken stock

1 pound chicken breast meat, diced

1 pound andouille sausage, sliced into bite-sized pieces

1 pound large raw white shrimp, deveined and tails removed

½ tsp. cayenne

1 tsp. Kosher salt

½ tsp. freshly ground pepper

Fresh oregano, for garnish

To make the roux:

Heat 2 tbsp. butter in a small saucepan over medium heat.

When melted, add flour, stirring constantly and cooking until flour is cooked, and mixture has turned golden brown. Remove from heat and set aside.

Heat crock pot on high.

Add butter, garlic, celery, onion and peppers and let cook for 30 minutes.

Stir. Add roux, tomatoes, tomato paste, gumbo filé, chicken stock and chicken, stirring to combine.

Then cover and let cook on high for about an hour, until chicken is cooked through.

Add andouille sausage and shrimp and cook just until shrimp turn pink, about 30 minutes.

Add cayenne, salt, and pepper and stir to combine.

Serve hot, garnished with fresh oregano sprigs.

Enjoy!

Just-Add-Rice Jambalaya (sm)
Just-Add-Rice Jambalaya

Recipe by Sydne George

For each serving of jambalaya,

Add 1 cup cooked rice to 1 cup gumbo (A Gumbo to Love recipe).

Serve hot, garnished with fresh thyme.

Enjoy!

Creamy Cajun Pasta (sm)

Creamy Cajun Pasta

Recipe by Sydne George

For each serving of Creamy Cajun Pasta,

Add 2 tbsp. heavy cream to 1 cup gumbo (A Gumbo to Love recipe).

Serve hot over cooked buttered pasta.

Enjoy!

 Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at sydnegeorge@hotmail.com . Sydne’s recipes from “Special of the day” are archived at sydnegeorge.com.

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