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.
Quick stovetop soups can be made with just a few ingredients and are a great way to use up those vegetables you have hanging out in the freezer or vegetable drawer.
For easy chicken and rice soup, combine onions and peppers (we used a cup of the pre-made frozen mixture but you could certainly use fresh vegetables if you have them on-hand), celery and carrots in a dutch oven over medium high heat. Then stir in flour, salt, pepper, thyme, sage, and turmeric. Side note, we can’t get enough of turmeric at the moment. Not only is it a great anti-inflammatory, it adds a beautiful golden hue to whatever you add it to – smoothies, curries, or soups like this one.
Bring the mixture to a boil then reduce to medium heat. Add your pre-made slow cooker shredded chicken from the weekend and cooked white or brown rice. Cook the rice in a rice cooker while the soup broth is coming together on the stove, or, if you’re meal planning game is really strong, cook the rice over the weekend and have it ready and waiting alongside the chicken.
This simple soup comes together in no time and is begging to be dunked into with a big, buttery baguette. Skip the canned stuff the next time you’re at the grocery store and plan to make this easy stovetop soup during the week.
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.
Who doesn’t love Cuban food? Empanadas, tostones, tres leches cake, Cuban sandwiches, paella – it’s all good. Whether you frequent the Cuban restaurant in town or want to experiment cooking Cuban cuisine at home, we guarantee you’ll become a fan after trying this slow cooker mojo (a type of sauce that consists of olive oil, garlic, and citrus juice) pork.
To prepare mojo pork (you can use Boston butt or pork shoulder), trim the fat and cut the meat into 2 pieces. Cover all sides of the pork with a rub made of garlic, salt, oregano, and black pepper. Add orange juice and zest, lime juice and zest, onion, and jalapeno to the slow cooker crock, then add the pork to the juice mixture. Cover the crock and refrigerate, allowing the meat to marinate overnight (this step makes all the difference).
In the morning, turn the pork over in the marinade then cook on HIGH for 5 to 6 hours or LOW for 8 to 10 hours. When the pork is done, remove it from the crock and shred (you won’t believe how tender the meat is).
We served mojo pork on a bed of rice (cilantro lime rice would go perfectly with this dish) and black beans, then topped it with a generous dollop of homemade guacamole, and fresh cilantro.
This pork is succulent and zesty thanks to the 12-hour stay in the citrus marinade. Transform the dining room into Havana for a night, or serve right out of the crock at your next neighborhood potluck. And if you’re lucky enough to have leftovers, throw them on a slider or nachos – it’s even better the next day.
In a food chopper or food processor bowl, finely chop garlic. Add salt, oregano and black pepper. Pulse to combine.
Rub garlic mixture over all sides of pork.
In slow cooker crock, combine orange juice, lime juice, onion, jalapeno, orange and lime zest. Place pork in juice mixture. Cover and refrigerate to marinate overnight.
Turn pork over in marinade. Cover slow cooker and cook on HIGH for 5 to 6 hours or LOW for 8 to 10 hours. Remove pork to a cutting board. Using 2 forks, shred pork. Strain and reserve juices. Transfer shredded pork back to crock and spoon juices as desired over pork to moisten. Set slow cooker to WARM to keep pork warm for serving.
Serve with rice, black beans, and Guacamole. Sprinkle with chopped cilantro.