15 Minute Chicken Gumbo

0 points if you don't have rice

1 spray cooking spray
16 oz frozen gumbo style vegetables (okra, pepper, onion)
1 T all-purpose flour
29 oz canned diced tomatoes with mild chiles
1 tsp creole seasoning
9 oz cooked boneless skinless chicken breast, chopped

1. Coat a large skillet with nonstick spray. Add vegetables and saute over high heat, stirring frequently, for 2 minutes. Stir in flour and cook 1 minute more.
2. Stir in tomatoes, chicken, and Creole seasoning. Cook over medium heat, stirring frequently, until hot, about 6 minutes. Yields about 1 1/2 c per serving.

Creole Style Red Beans and Rice

   3 points   Cook Up Comfort STOVETOP

½ c brown rice
1 T canola oil
1 small green bell pepper, chopped
1 onion, finely chopped
1 celery stalk, chopped
3 garlic cloves, minced
1 14 ½ oz can diced fire-roasted tomatoes
1 c vegetable broth
1 t dried thyme
1 t hot pepper sauce or to taste
¼ t salt
1/8 t cayenne, or to taste
2 15 oz cans kidney beans or small red beans, rinsed and drained
3 scallions, thinly sliced

1. Cook rice according to package directions
2. Meanwhile, heat oil in large nonstick skillet over medium high heat. Add bell pepper, onion, celery, and garlic; cook, stirring until vegetables are softened, about 8 minutes.
3. Add tomatoes, broth, thyme, hot pepper sauce, salt, and cayenne to skillet, bring to boil. Reduce heat and simmer, covered, stirring occasionally, until flavors are blended, about 6 minutes. Stir in cooked rice and beans. Cook, stirring until heated through, about 3 minutes longer. Sprinkle with scallions.

Bayou Chicken Sausage Gumbo

 Cook Up Comfort pg 161 {4 servings} 8 points STOVE

2 t canola oil
6 oz (2 links) chicken andouille sausage
1 onion, chopped
3 celery stalks, chopped
1 green bell pepper, chopped
4 garlic cloves, chopped
2 T all purpose flour
1 t Cajun seasoning
2 c chicken broth
1 (14 ½ oz) can diced tomatoes with green pepper, celery, and onions
1 c frozen sliced okra
¼ t salt
1 c chopped cooked chicken breast
2 c hot cooked rice
Hot sauce for serving

1. Heat oil in large saucepan over medium-high heat. Add sausage, onion, celery, bell pepper, and garlic; cook, stirring often until vegetables are softened, about 5 minutes. Add flour and Cajun seasoning; cook, stirring constantly, 1 minute.
2. Stir in broth, tomatoes, okra, and salt; bring to a boil. Reduce heat and simmer, uncovered, until slightly thickened, about 15 minutes. Add chicken and summer 2 minutes more. Divide gumbo evenly among 4 bowls and top each with ½ c rice. Serve with hot sauce on the side.

Crock Pot Red Beans & Rice

 

*   1 pound dried red beans

3/4 pound smoked turkey sausage, thinly sliced

3 celery ribs, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

1 sweet onion, chopped

3 garlic cloves, minced $

1 tablespoon Creole seasoning

Hot cooked long-grain rice $

Hot sauce (optional)

Garnish: finely chopped green onions, finely chopped red onion

Preparation

1. 1. Combine first 8 ingredients and 7 cups water in a 4-qt. slow cooker. Cover and cook on HIGH 7 hours or until beans are tender.
2. 2. Serve red bean mixture with hot cooked rice, and, if desired, hot sauce. Garnish, if desired.

In my opinion: Yummy, it was a hit in our house.

Slow Cooker Jambalaya by Betty Crocker

1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
2 medium celery stalks, chopped (1 cup)
3 garlic cloves, finely chopped
1 can (28 oz) Muir Glen® organic diced tomatoes, undrained
2 cups chopped fully cooked smoked sausage
1 tablespoon parsley flakes
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper sauce
3/4 pound uncooked peeled deveined medium shrimp, thawed if frozen
4 cups hot cooked rice

1 In 3 1/2- to 6-quart slow cooker, mix all ingredients except shrimp and rice.
2 Cover; cook on Low heat setting 7 to 8 hours (or High heat setting 3 to 4 hours).
3 Stir in shrimp. If needed, reduce heat setting to Low; cover and cook on Low heat setting about 1 hour longer or until shrimp are pink and firm. Serve jambalaya with rice.

Slow-Cooker Chicken Gumbo by Robin Miller

1 pound boneless skinless chicken breasts, cut into 2-inch pieces
1 (10-ounce) package frozen okra, thawed
2 links andouille sausage, diced
1 cup chopped onions
2 celery stalks, chopped
1 green bell pepper, seeded and chopped
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon salt
2 bay leaves
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon mustard powder
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
2 cups reduced-sodium chicken broth
2 cups reduced-sodium tomato juice
2 cups cooked rice

In a slow-cooker, combine the chicken and all remaining ingredients except the rice. Mix well to combine. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours. Serve over rice.

In my opinion: This was my first time to make Gumbo and I've only eaten it once (a long time ago). I thought this was really easy to make, just chop everything up and toss it in. The flavors were just wonderful. We will definitely have this again and again.