Thursday, October 23, 2014

Chicken & Sausage Bell Pepper Gumbo (crockpot edition)



You know what I love most about fall.. it's crock-pot season! I could make a crock-pot meal almost every night if my husband would let me, but it always works best for the fall food.
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Today I'm trying something new. It's the combination between a stuffed bell pepper soup and a chicken and sausage gumbo that I had seen on Pinterest. SOOOO these ingredients are somewhat a combination of the two.
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Our Spring Garden is still producing a ton of bell peppers and banana peppers so after going out there this morning and picking a whole basket full, I decided to create this recipe for dinner.
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INGREDIENTS:
4-6 medium green bell peppers
5 small banana peppers
1 onion
1 can diced tomatoes (celery /bell pepper style) (did not drain)
1 can diced tomatoes and okra) (did not drain)
3 frozen chicken breast
1 pound sausauge (I used deer sausage that was a Philly cheese steak blend)
1 cup chicken stock broth
3 tablespoons of butter
2 tablespoons garlic powder
Cajun Seasoning (I used Zatarains and Slap Ya Momma)


Directions:
1. Dice up all your peppers and onion
2. Mix peppers, onions, cans of tomatoes, and chicken stock.
3. Add chicken and cut up sausage (both were uncooked and chicken was still frozen).
4. Add butter, garlic and cajun seasonings. For the Zatarains I just shook enough to cover the mixture a good bit.)
5. Turn crockpot to low and cook for 5-6 hours.
6. Shred cooked chicken and serve over white rice with a side helping of cornbread!


I started this at about 12:30 lunch time, and it was done at 4 pm, but we didnt serve it till around 5 pm...and it was delicious! Sometimes you gamble trying out something new, especially if you make it up as you go, but this was definitely a recipe we will be repeating! Lots of garden fresh veggies and the deer sausage was meat from our very own freezer! This is one stuffed {Lucky} family!