Cajun/Creole

Jumbo Gumbo

bay leaves, Worcestershire, garlic salt,

thyme, pepper, and hot sauce. Cover and
cook on low for 8 hours. During the last 30
minutes of cooking, stir in the shrimp and
crawfish and cover. Remove and discard the
bay leaves. Serve over hot cooked rice with
extra hot sauce, if desired.

This is a recipe for a crowd, or if you want

to freeze leftovers to have ready for busy
weeknight dinners. It comes from my parents
next-door neighbor Barbara, who expertly
cooks it on the stovetop. I have changed it to
cook low and slow instead. The seafood gets
added during the last part of cooking.

Crawfish Etouffee

Yield: 8 to 10 servings

3 tablespoons unsalted butter

1 sweet onion, peeled and chopped
1 green bell pepper, seeded and chopped
4 celery stalks, chopped
2 tablespoons all-purpose flour
3 cups cooked cubed chicken
1 pound andouille sausage, sliced
2 (14.5-ounce) cans diced tomatoes, undrained
2 cups low-sodium chicken stock
3 4 cup sliced fresh or frozen okra (if frozen, no
need to thaw)
1 2 cup tomato juice
2 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon garlic salt
1 2 teaspoon dried thyme leaves
1 4 teaspoon black pepper
1 4 teaspoon hot sauce
1 pound shrimp, peeled and deveined
1 2 pound crawfish tails
Hot cooked rice

I adore crawfish, so this Cajun-inspired dish

is a favorite. If you want, feel free to substitute
shrimp for the crawfish. It is always served
over hot rice.
Yield: 6 to 8 servings

1 tablespoon unsalted butter

1 tablespoon vegetable oil
1 large sweet onion, peeled and chopped
2 celery stalks, chopped
1 green bell pepper, seeded and chopped
2 garlic cloves, peeled and minced
1 small jalapeo pepper, seeded and finely
chopped
3 (14.5-ounce) cans diced tomatoes, undrained
3 tablespoons tomato paste
1 2 teaspoon salt
1 2 teaspoon dried oregano
1 4 teaspoon dried thyme
1 4 teaspoon black pepper
1 4 teaspoon cayenne pepper
1 pound crawfish tails
1 tablespoon cold water
2 teaspoons cornstarch
Hot cooked rice
Hot sauce

Place the butter in a large skillet over

medium heat. Add the onions, green
peppers, and celery. Cook for 4 minutes
and sprinkle with the flour. Cook, stirring
constantly, for 2 minutes longer. Transfer to
a lightly greased large slow cooker.
Stir in the chicken, sausages, tomatoes
and their juices, stock, okra, tomato juice,

Place the butter and oil in a lightly greased

large slow cooker. Turn the heat to high, and
when the butter is melted, add the onions,

Sou t hern Slow Coo k er Bibl e

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