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NOTES
-E15--E14-
SMOKED SHRIMP AND SAUSAGE GUMBO
2 cups chicken broth 1 large onion, diced
2 packages frozen shrimp or 1 lb. 2 red peppers, diced
fresh shrimp 2 green bell peppers, diced
2 cans (14
1
⁄2 oz) diced 2 cups celery, chopped
tomatoes, undrained 2 carrots, peeled and chopped
1
⁄2 cup Cornstarch 4 tsp dried oregano
3 tablespoons Olive oil 4 tsp dried thyme
1-2 lbs. Polish sausage, cut into
1
⁄4 tsp ground red pepper
1
⁄2-inch pieces 2 cups uncooked long-grain white rice
Combine broth and tomatoes in slow cooker. In small skillet, add oil, cornstarch and
sausage. Cook over high heat without stirring 3 to 4 minutes or until flour begins to
brown. Reduce heat, stir until smooth. Carefully whisk flour mixture into slow cooker.
Add onion, bell pepper, celery, carrot, oregano, thyme and ground red pepper to
slow cooker. Stir well. Cover and cook on LOW 6 hours or until juices are thickened.
Add shrimp during last hour of cooking. Serve gumbo over rice.
BOEUF BOURGUIGNON
10 strips bacon cut into
1
⁄2-inch pieces 3 cups red or Burgundy wine
5 lbs. beef roast, cut into 1-inch cubes 2 tablespoon tomato paste
2 large carrots, peeled and sliced 4 cloves garlic, minced
1 large onion, sliced 1 teaspoon whole thyme
1 teaspoon salt 2 whole bay leaves
1
⁄
2
teaspoon pepper 1-lb. small white onions, peeled
1
⁄
3
cup flour 2-lb. fresh mushrooms, sliced
2 cans (10
1
⁄2-oz.) condensed beef broth
Cook bacon in large skillet until crisp. Remove and drain. Add beef cubes and brown
well. Place browned beef cubes in stoneware. Brown carrot and onion. Season with salt
and pepper; stir in flour. Add broth, mix well and add to stoneware. Add cooked bacon,
wine, tomato paste, garlic, bay leaf and onions. Cover; cook on LOW 10 hours (HIGH
6 hours). Before serving, sauté mushrooms in butter and stir into cooked stew.
RECIPES
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