LOUISIANA GUMBO
Cajun Crock-Pot Recipe
5 cups chicken broth
3 cups water
1 onion, chopped
1 chopped carrot
1/2 cup uncooked rice
1 tablespoon Gumbo File
2 large potatoes, peeled and diced
1 can whole kernel corn, (15 1/4 ounce) drained
1/4 cup all purpose flour
1/2 lb Okra,cut into 1/4" pieces
2 tablespoons dried dill weed
1/2 cup heavy cream
1/2 pound firm fleshed white fish, such as halibut, diced
1/2 pound cooked medium shrimp, shelled & devein
1/4 teaspoon garlic pepper
2/3 cup instant mashed potato buds
1 teaspoon salt
While it is not necessary for this recipe, any of the following spices may be added in moderation sometime during the cooking, cayenne pepper, paprika, chili powder, dried thyme, ground mustard, ground cloves.
In a 5-6 quart crock-pot, combine the broth, water, onion, rice, carrots, potatoes, okra, corn, flour, gumbo and 1 teaspoons of dill weed. Cover and cook on low heat setting about 5 1/2 hours, or until the potatoes and rice are just barely tender. Increase the heat setting to high. Stir in the remaining 1 teaspoon dill weed, cream, white fish, shrimp, garlic pepper, and potato buds. Cover and cook on high 35 to 45 minutes until slightly thickened. Season with salt to taste.
* You could also cook this in a large stock pot with cover over the stove using medium low heat for 3 1/2 hours adding water as needed. Add 1 teaspoon dill weed, cream, white fish, shrimp, garlic pepper, and potato buds. the last 30-40 minutes of cooking.
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