Crockpot Cajun Pecans

1 pound pecan halves
4 Tbs butter -- melted
1 Tbs chili powder
1 tsp salt
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper

Combine all ingredients in crock pot. Cover and cook on
high for 15 minutes. Turn on low, uncovered, stirring
occasionally for 2 hours. Transfer nuts to a baking sheet
and cool completely.

Comments: Pack nuts into glass jars and decorate with bows
for holiday gifts.

Chicken And Sausage Gumbo

1/3 Cup All-purpose flour
1/3 Cup Cooking oil
3 Cups Water
12 Ounces Cooked sausage links -- Sliced
2 Cups Cooked chicken -- Chopped
2 Cups Okra -- Sliced Or
10 Oz Frozen Whole Okra -- 1/2" Slices
1 Cup Onion -- Chopped
1/2 Cup Green pepper -- Chopped
1/2 Cup Celery -- Chopped
4 Garlic Cloves -- Minced
1 Teaspoon Salt
1/2 Teaspoon Pepper
1/4 Teaspoon Ground red pepper
Hot cooked rice

ROUX-in a heavy 2-quart saucepan stir together flour and oil till smooth.
Cook over medium-high heat 5 minutes, stirring constantly. Reduce heat to medium.
Cook and stir constantly about 15 minutes more or till a dark, reddish brown roux forms.
Cool. In a crockery cooker place water. Stir in roux. Add sausage, chicken, okra, onion, green pepper, celery, garlic, salt, pepper, and red pepper. Cover; cook on low-heat setting for 10-12 hours or on high-heat setting for 4 1/2 to 5 hours. Skim off fat. Serve over rice.

Serving Size: 6

CREOLE SLOW-COOKER GUMBO


1/2 lb. chicken breast halves without skin, cubed and browned
2 links andouille sausage, sliced
1/2 lb. shrimp, peeled and deveined
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
10 cups water
1 cup dry roux mix
2 tbls. Creole seasoning
Cooked white rice

1. Place chicken, sausage, shrimp, onion, peppers, water, roux
mix and Creole seasoning in a slow cooker. Cook on low for 8
hours.

2. Adjust seasoning with additional Creole seasoning, if needed.
Serve over rice.

Serves 6 to 8

Chicken and Sausage Gumbo

1/3 cup all-purpose flour
1/3 cup cooking oil
3 cups water
12 ounces fully cooked smoked sausage links, quartered lengthwise and sliced
1-1/2 cups chopped cooked chicken or 12-ounces skinless, boneless chicken breasts
or thighs, cut into 1/2 inch pieces
2 cups sliced or one 10-oz package frozen whole okra, partially thawed and cut into
1/2-inch slices
1 cup chopped onion
1/2 cup chopped green sweet pepper
1/2 cup chopped celery
4 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground red pepper
3 cups hot cooked rice

For the roux, in a heavy 2-quart saucepan stir together the flour and oil until
smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat
to medium. Cook and stir constantly about 15 minutes more or until a dark, reddish-brown
roux forms. Cool.

In a 3-1/2-, 4-, or 5-quart crockery cooker place water. Stir in roux. Add sausage,
chicken, okra, onion, sweet pepper, celery, garlic, salt, pepper, and ground red
pepper.

Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to
3-1/2 hours. Skim off fat. Serve over the hot cooked rice.

Bayou Gumbo

3 tablespoons Pillsbury Best All Purpose Flour
3 tablespoons oil
1/2 pound smoked sausage, cut into 1/2 inch slices
2 cups frozen cut okra
1 large onion, chopped
1 large green bell pepper, chopped
3 garlic cloves, minced
1/4 teaspoon ground red pepper (cayenne)
1/4 teaspoon pepper
1 (14.5 ounce) can diced tomatoes, undrained
1 (12-ounce) package frozen shelled deveined cooked medium shrimp,
rinsed
1 1/2 cups uncooked regular long-grain white rice
3 cups water
In small saucepan, combine flour and oil; mix well. Cook,
stirring constantly, over medium-high heat for 5 minutes.
Reduce heat to medium; cook, stirring constantly, about 10
minutes or until mixture turns reddish brown. Place flour-oil
mixture in 3 1/2 to 4 quart Crockpot. Stir in all remaining
ingredients except shrimp, rice and water. Cover; cook on
low setting for 7-9 hours. When ready to serve, cook rice
in water as directed on package. Meanwhile, add shrimp to
gumbo mixture in crockpot; mix well. Cover; cook on low
setting for additional 20 minutes. Serve gumbo over rice.
Makes 6 servings.

Jambalaya

1 pound chicken
1 pack of  polish sausage, diced
1 extra large can diced tomatoes
1 medium sweet red onion, chopped
1 green bell pepper,  chopped
1 stalk celery, chopped
2 smashed garlic cloves
1 cup chicken broth
1 cup of white cooking wine
2 teaspoons dried oregano
2 teaspoons Cajun or Creole seasoning
1 teaspoon Louisanna red hot sauce
2 bay leaves
1/2 teaspoon dried thyme
1 pound frozen peeled and cooked shrimp, thawed
2 cups white or dirty rice

line the bottom of your slow cooker with the rice then combine
chicken, sausage, tomatoes, onion, green pepper, garlic, celery,
wine chicken broth,  seasoning Cover, and cook on LOW for 7 hours.
Stir in the thawed shrimp, cover and  cook until the shrimp is
heated through, about 5 minutes. Discard bay leaves  and spoon
mixture over cooked rice.

Crockpot Cajun Chicken



3 slices bacon chopped

1/2 C. chopped green pepper

1/4 C. chopped onion

1/4 C. chopped celery

1 1/4 lb. boneless skinless chicken thighs

2 t. dried Cajun seasoning

1 can (14.5 oz) diced tomatoes, undrained

1 1/3 C. uncooked regular long grain rice

1 1/3 C. water



Cook bacon until crisp. Add pepper, onion and celery,cook 2-3 minutes or until crisp tender. With slotted spoon transfer to crockpot. Sprinkle thighs with 1 t. of the Cajun seasoning. Place in skillet and cook 4-5 minutes or until browned on both sides. Arrange chicken and any drippings over vegetables in crockpot. Pour tomatoes over chicken. Stir in remaining Cajun seasoning. Cover and cook on low 8-9 hours. About 30 minutes before serving, cook rice according to package directions. Serve chicken over rice.

Crockpot Cajun Pot Roast



2 lb. boneless beef chuck roast

1 Tbsp. Cajun seasoning

1 onion, chopped

14 oz. can diced tomatoes with garlic, undrained

1/2 tsp. Tabasco sauce

1/8 tsp. pepper



Sprinkle Cajun seasoning over roast and rub to coat well. Place in 4-6 quart crockpot and top with onion. In small bowl, combine tomatoes with their juice, hot pepper sauce and pepper. Pour over vegetables and roast.



Cover and cook on low setting for 8-10 hours.



Serves 6

Crockpot Cajun Beef and Potatoes



3 Tbsp. Caribbean jerk marinade

1-1/2 lbs. round steak

4 potatoes, cut into chunks

1/3 cup flour

14 oz. can diced tomatoes, undrained



Trim excess fat from round steak and cut into 1"

pieces. Combine marinade and beef in a large glass

dish and stir to coat. Let stand for 15-30 minutes.

Place potatoes in crockpot. Add flour to marinade/beef

mixture, mix to coat, and place on top of potatoes.

Add undrained tomatoes. Cover and cook on low for 8-9

hours until beef and potatoes are tender.



4 servings

Cajun Shrimp

2-3 dozen large shrimp
1/4 cup butter
1 cup barbecue sauce
1 tsp. cayenne pepper
1/2 tsp. salt
1/2 tsp. thyme
1/2 tsp. crushed red pepper, optional
1/2 tsp. dry rosemary
1/8 tsp. oregano
1 tsp. black pepper

Saute shrimp in butter with spices for 3-4 minutes. Add barbecue sauce. KC Masterpiece Spicy. Simmer 2-3 minutes. Can put in crockpot and let simmer all day.