If you’re celebrating Mardi Gras, you have to put this slow cooker cajun gumbo on your Fat Tuesday menu. Not only is gumbo a staple stew of the bayou, it’s also a classic southern comfort food dish you can serve throughout the winter.
This recipe is packed with meat, vegetables, and seafood and comes together with the help of you Hamilton Beach® slow cooker and rice cooker.
First, you’ll need to make a roux. The roux will act as a thickening agent and add a rich flavor (and colour) to the gumbo. In a skillet over medium heat, heat oil and add flour to make the roux. Whisking constantly, cook the roux until it turns a chocolate brown color. This should take about 15 minutes.
When the roux is finished, add celery, peppers, and onions to the skillet and cook for a couple of minutes. Add garlic and cook for another 2 minutes, then transfer to the slow cooker crock.
Add chicken broth, tomatoes, creole seasoning, chicken, sausage, and okra to the slow cooker crock. Cover and cook on HIGH for 3 ½ to 4 hours or LOW for 6 ½ to 7 hours. At the end of the cooking cycle, stir in shrimp and cook until they are just cooked through (about 20 minutes).
While the gumbo cooks, use your Hamilton Beach® rice cooker to make white rice. You can serve the gumbo over rice or use an ice cream scoop and serve with a “dollop” of rice on top and some fresh herbs for a nice presentation.
The flavours in this gumbo will transport you to Bourbon Street for the night. The andouille sausage adds a cajun kick while the okra and fresh shrimp speak to classic New Orleans cuisine. All this stew needs is a dash of Louisiana hot sauce and a piece of crispy French bread. Cheers to Carnival.
In a medium skillet over medium, heat oil and add flour to make a roux. Whisking constantly, cook roux until it turns a chocolate brown color. Lower heat as necessary to keep from burning. This will take about 15 minutes.
Stir in celery, green pepper and onion. Cook 1 to 2 minutes. Add garlic and cook another 2 minutes. Transfer mixture to slow cooker crock.
Add chicken broth, tomatoes, Creole seasoning, chicken, sausage and okra to slow cooker.
Cover and cook on HIGH for 3 ½ to 4 hours or LOW for 6 ½ to 7 hours. Stir in shrimp. Cook just until shrimp is cooked through.
I’m a big fan of both pulled pork and macaroni and cheese. While these dishes are savory delights all by themselves, put them together to make a flavour-bomb that is a guaranteed crowd pleaser.
Not only is this pulled pork mac and cheese delicious, it’s incredibly easy to make thanks to a little bit of meal planning. Make slow cooker pulled pork over the weekend and plan to toss in a little (or a lot) of pork into homemade mac and cheese during the week.
To save on time, make macaroni and cheese in the rice cooker. If you haven’t tried making macaroni and cheese this way, I highly recommend it. The rice cooker does all the work for you (after a long day, the less work the better) and it cooks in under 20 minutes. The kids will barely get in the door before this meal is on it’s way to the table.
Once the mac and cheese is ready, stir in the pre-made pulled pork. We dressed our pulled pork mac and cheese up a bit, portioning it out into single-servings for the dinner table.
We added about a cup and a half of the macaroni and cheese to mini cast iron skillets. We topped each skillet with a little more pork and a heaping handful of shredded cheddar cheese (jack or any cheese with a little heat would be great on this too). Bake the skillets until the cheese is melted, then you’re ready to serve.
We topped our skillets with a little green onion, but adding a dash of your favourite hot sauce or BBQ sauce into the mix wouldn’t hurt one bit. Whether mac and cheese is your go-to comfort food or you want to think outside the BBQ sandwich box this summer, you’ll find excuses to serve this simple skillet year-round.
In a small saucepan over medium, heat 1 ½ cups shredded pork. Stir into the macaroni and cheese.
Place 1 1/2 cups macaroni and cheese mixture in a 3 ½-inch cast iron skillet or individual casserole dish. Repeat with remaining ingredients. Cover and refrigerator remaining macaroni and cheese in an airtight container for later use.
Top each skillet with ¼ cup pork and 2 tablespoons shredded cheddar.
Bake 10 minutes or until cheese is melted. Sprinkle each skillet with sliced green onion before serving, if desired.
While we are Team Slow Cooker here at Hamilton Beach, even we admit that sometimes slow cooked food isn’t the brightest and most instagrammable (that’s a word now, right?). But slow cooker mango chicken is both colourful and vibrant as well as delicious.
This slow cooker recipe is full of crisp vegetables, garden-fresh herbs, and ripe fruit – all ingredients that remind you of summer.
In a slow cooker crock, combine tomatoes, coconut milk, lime zest, garlic, lime juice, soy sauce, fish sauce, ginger, brown sugar, crushed red pepper, salt, turmeric, black pepper and cilantro. You KNOW this is going to be packed with flavour. Then add chicken thighs and onions and coat them in the sauce. Before covering the slow cooker, add strips of red bell pepper, mango cubes, and fresh cilantro on top. Cook on HIGH for 3 to 3 ½ hours or LOW for 6 to 7 hours.
Once the chicken thighs are completely cooked, remove them from the crock and cut it into bite-sized chunks, then add back to the crock. Stir in a little more cilantro and it’s ready to serve. We served this zesty chicken over rice and topped it with more fresh mango and a little thai basil. The semi-sweet rice soaks up the delicious, slow-cooked sauce while the fresh mango adds a pop of colour and cool bite atop the steaming chicken and rice.
Whether you’re hoping to use up all those fresh herbs in your summer garden or want to serve something that’s picture-perfect to impress the family, this slow cooker mango chicken fits the bill. And the best part? They’ll never guess it cooked from start to finish in your slow cooker.
In a slow cooker crock, combine tomatoes, coconut milk, lime zest, garlic, lime juice, soy sauce, fish sauce, ginger, brown sugar, crushed red pepper, salt, turmeric, black pepper and ½ cup chopped cilantro. Add chicken thighs and onion. Turn to coat with sauce mixture.
Top chicken mixture with mango, red pepper and cilantro.
Cover slow cooker and cook on HIGH for 3 to 3 1/2 hours or LOW for 6 to 7 hours or until chicken is tender and cooked through.
Remove chicken to a cutting board and cut into bite-size chunks. Add back to crock.
Stir in remaining ½ cup chopped cilantro. Garnish with chopped mango and sliced Thai basil, if desired. Serve with Coconut Rice.