Cheap Stock Pot

Cajun Chicken and Sausage Gumbo

Ingredients

- 1 cup of oil

- 1 cup of flour

- 2 ½ cups of chopped onions

- 1 cup of chopped celery

- 1 cup of chopped green bell peppers

- 2 teaspoons of salt

- ¼ teaspoon of cayenne

- ¼ teaspoon of black pepper

- 4 cups of chicken stock and 4 cups of water

- 8 boneless thighs

- 1 pound of smoked sausage (I prefer a good kielbasa) cut into ¾ inch pieces

- 2 tablespoons of chopped parsley

- Kitchen bouquet (use this if you want your roux to be darker, this helps eliminate the amount of time you will spend making the roux.)

- 3 cups of jasmine rice

- ½ cup green onions

- File power (sprinkle this on the gumbo mixture if you desire the liquid to be thicker)

Instructions

Precook the rice, using 2 cups of water for 1 cup of rice. Cook and set aside.

Take the cut sausage and boneless thighs and grill them on high, searing them on both sides. Set aside.

Mix the oil and flour in a cold iron skillet preferably, and then turn heat up to medium, stirring constantly until you get a good deep brown roux.

Add the onions, celery and bell peppers stirring as you add until the vegetables get soft.

Add the sausage, chicken, salt, cayenne and black pepper and water & chicken stock, stirring until all ingredients are combined thoroughly.

Simmer for 3-4 hours. You want to eliminate the flour taste, and the more you let it simmer the better the taste.

Jasmine rice will ball up, take a hand full of the rice and pack it in a small bowl, then put the ball of rice into the center of a shallow soup bowl. Ladle the gumbo mixture around the rice, garnish with green pepper, add file, if desired, and serve.

Prime Pacific 35 quart stainless steel stock pot. Made out of heavy 18/10 stainless steel. Each pot has a capsule bottom for better heat distribution, stainless steel lid, professional handles and knob. Exterior has a satin finish.

• Durable stainless steel
• Heavy duty
• Capsule bottom
• Classic satin finish
• Professional handles and knob

Hot Chicken Sausage Stir-Fry Recipe

Preparation time: 15 minutes

Total cooking time: 25 minutes

Serves 4-6

Ingredients:

- 6 thick chicken sausages

- 2 tablespoons chicken stock

- 1 tablespoon oyster sauce

- 1 teaspoon soy sauce

- 1 tablespoon oil

- 1 red onion, halved, sliced

- 1 red capsicum, julienned

- 100 g (3 1/2 oz.) snow peas, larger ones diagonally halved

Directions:

1. Start this recipe by placing the sausages on a grill tray and cook them under kind of high heat, turning, for about 10-15 minutes, or until it becomes well cooked through. Allow to cool and slice on the diagonal.

2. Combine all the chicken stock, the oyster sauce and the soy sauce in a large bowl.

3. Heat a wok over very high heat, add all the oil and swirl it to coat. Add the onion and stir-fry it for about 2 minutes or so. Add the capsicum, the snow peas and the sausage and stir-fry them for about 1-2 minutes. Add all the chicken stock mixture and stir-fry it for a further 3-5 minutes or so, or until all the vegetables are well cooked and the sauce has slightly reduced. Season it with salt and some pepper. Serve immediately.

Nutrition Value:

- Protein 15 g;

- Fat 26 g;

- Carbohydrate 6 g;

- Dietary Fibre 4 g;

- Cholesterol 57mg;

- Energy 1305kJ (312 cal)

Note:

1. Grill all the sausages under very high heat and slice on the diagonal.

2. Mix together the chicken stock, the oyster sauce and the soy sauce.

3. Stir-fry until all the vegetables are well cooked and the sauce has reduced.

This quick and easy crockpot bean recipe is one of my favorites. With a can of beans makes the whole process that much easier and faster. I Prepare myself to everything I have on the previous evening and then I just transferred to my crockpot in the morning before I leave what's on my schedule for the day. This delicious dish can easily be served with delicious garlic bread, but if you want, you can serve a salad with it as well. Remember that the longer cooking time allows the flavors to develop, areBe sure to use too much salt.

Ingredients for this crockpot bean recipe:

1 lb sausage, skinless if preferred
1 large can of baked beans in tomato sauce
4 oz mushrooms, halved
1 kg small potatoes, cut into thin slices
1 onion, finely chopped
2 / 3 cup vegetable broth
1 teaspoon chili sauce
2 tablespoons oil
1 tablespoon tomato paste
Salt and freshly ground black pepper

Method:

Heat the oil in a large saucepan and the onions and potatoes forapproximately 5 minutes, stirring occasionally.
Stir in the remaining ingredients and bring just bring to a boil.
Transfer to the crockpot.
Cover and cook for 6-10 hours on LOW.

Serve with lots of warm garlic bread.

As you can see, this bean crockpot recipe for those days when you know you will not have time to cook, ideal. With this simple recipe in your arsenal, you are always a hot meal on the table.

Use your crockpot often, and you'll find that with time andExperience, crockpot, you are able to convert almost all your recipes to recipes. There is no end to save the possibilities of this time.

Find out more recipes for crockpot cookers and get yours!