Crock-Pot Slow Cooker Cookbook And Owner's Manual page 17

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Beef and Pork
Smoked Sausage Gumbo
3 cups chicken broth
3 14 1/2 oz. cans diced tomatoes
3/4 cup flour
2 Polish sausages, cut into 1/2 inch pieces
2 onions, diced
2 green peppers, diced
4 stalks celery, chopped
1 tsp. dried oregano
1 tsp. dried whole thyme leaves
1/2 tsp. ground red pepper
2 cups uncooked long-grain white rice
Combine the chicken broth and tomatoes in the Crock-Pot
Cooker. Add the flour, sausage, onion, pepper, celery, carrot, oregano,
thyme and ground red pepper to the stoneware and stir well. Cover
and cook on Low for 8 to 10 hours.
Recommended Unit Size: 3 - 6 Quarts
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6/21/12 11:31 AM Page 31
® Slow
Beef and Pork
Smoked Sausage with
Cabbage and Apples
1 1/2 lbs. smoked sausage, cut into 2 inch lengths
3 cooking apples, thickly sliced
1/2 head of red cabbage, shredded
1 onion, sliced
1/2 cup brown sugar
1 tsp. salt
1/2 tsp. black pepper
1/2 cup apple juice
Layer the sausage, apples, cabbage and onion in the Crock-Pot
Slow Cooker in the order listed above. Sprinkle the brown sugar, salt
and black pepper on top. Pour the apple juice over all the other
ingredients, do not stir. Cover; cook on Low for 6 to 8 hours or on
High for 3 to 4 hours.
Recommended Unit Size: 3 - 6 Quarts
®
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