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Prep Time: 30 Minutes Cook Time: 540 Minutes |
Ready In: 570 Minutes Servings: 8 |
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I saw this recipe deomonstratd on tv during a PBS telethon. It looked so good, that I made a donation in order to get the cookbook. I have not tried this recipe yet, but it sure looked good. Surprisingly, this recipe does not start with a roux, so this isn't quite a traditional version. Adapted from 5 Tastes of the South. Ingredients:
2 -3 cups smoked sausage, cut into thin rounds |
2 cups onions, chopped |
2 cups celery, chopped |
2 cups okra, chopped |
2 cups bell peppers, chopped |
2 quarts canned tomatoes, chopped |
1 teaspoon dried parsley |
3 tablespoons worcestershire sauce |
2 teaspoons beef bouillon powder or 2 teaspoons chicken bouillon powder or 4 bouillon cubes |
1 teaspoon onion salt |
1 teaspoon garlic salt |
2 cups cooked chicken or 2 cups seafood (they used a little of both) |
1 1/4 cups uncooked instant rice (minute rice) |
red pepper flakes or cayenne pepper, to taste |
file powder, to taste |
Directions:
1. Brown the sausage slices in a skillet for a few minutes to brown each side.
2. Add the first 11 ingredients to the crock pot (sausage through garlic salt).
3. Cook on medium setting for 8 hours.
4. Taste and adjust seasonings, then add uncooked Minute Rice, cooked chicken or seafood, and a shake of red pepper flakes or cayenne to taste, stirring well.
5. Let cook another 30 minutes.
6. Serve in bowls over a scoop of cooked white rice and garnished with file powder- or just serve in bowls as is, as a soup.
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