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.

Mardi Gras!

Happy Mardi Gras Everyone! I didn't plan early enough this year for a little Mardi Gras Celebration but I am gathering ideas and recipes for next year.

For us Catholics, Mardi Gras means preparing and feasting for the beginning of Lent tomorrow. That also means I'm dusting off my meatless recipes for meatless Fridays!

So click here to see what I'll be making.