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Nemeis luvs Barbie

kohai in recipe_lair

Crockpot Gumbo

Fills 3 quart crockpot

* 1 (15 ounce) can ranch style black-eyed peas (keep liquids)
* 1 (15 ounce) can ranch style black-eyed peas with jalapeños (keep liquids)
* 1 (14 ounce) can beef broth/stock (low sodium is optional)
* 1 (10 ounce) can diced tomatoes (Rotel will spice it up more) (keep liquids)
* 1 lb sausage links (preferably with jalapeños)
* 1 (4 ounce) can diced green chilies
* 1 bell pepper
* 2 stalks of celery (optional)
* 2 cups okra (optional)
* 12oz cooked shelled shrimp (optional)
* rice (your preference of type)

Cut celery, bell pepper, okra and sausage (dice, chop, whatever). Throw everything except rice & shrimp into pot. If there's not enough liquid, add the liquids from the beans and tomatoes. You might want to add some of the bean liquid anyway as it makes a great thickener unless you like thin gumbo. Set to high for at least 3 hours, cover and cook. In the last 10-15min, add shrimp, stir and cover. Check the shrimp at the 10min mark to make sure they haven't become chewy. The idea is just to warm them up and give them the flavor of the gumbo. Cook the rice. Serve with gumbo over the rice. Optional is tobacco sauce or Louisiana hot sauce and cornbread.

This recipe is very versatile and you can use any kind of sausage you like, any kind of type of canned tomatoes and any beans you like. I like to use spicy turkey sausage. You can easily adapt this for heat level by omitting the ingredients that have chilies/jalapeños or add more heat to your liking.


Looks interesting. Another one is andouille sausage.