Smoked Shrimp And Sausage Gumbo; Boeuf Bourguignon - Rival Crock-Pot 5070 Owner's Manual

SMOKED SHRIMP AND SAUSAGE GUMBO

2 cups Chicken broth
2 Packages frozen shrimp or 1 lb.
Fresh shrimp
2 Cans (14 1⁄2 oz) diced
tomatoes, undrained
1⁄2 cup Cornstarch
3 Tbsp Olive oil
1-2 lbs. Polish sausage, cut into
1⁄2-inch pieces
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
5 lbs. beef roast, cut into 1-inch cubes
2 large carrots, peeled and sliced
1 large onion, sliced
1 teaspoon salt
1⁄2 teaspoon pepper
1/3 cup flour
2 cans (101⁄2-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, onions and mushrooms. Cover; cook on
low 10 hours (HIGH 6 hours). Before serving, sauté mushrooms in butter and stir into
cooked stew.
1 large onion, diced
2 Red peppers, diced
2 Green bell peppers, diced
2 cups Celery, chopped
2 Carrots, peeled and chopped
4 tsp Dried oregano
4 tsp Dried thyme
1/4 tsp Ground red pepper
2 cups Uncooked long-grain white rice
3 cups red or Burgundy wine
2 tablespoon tomato paste
4 cloves garlic, minced
1 teaspoon whole thyme
2 whole bay leaves
1-lb. small white onions, peeled
2-lb. fresh mushrooms, sliced
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