The Big Pink Pig

A cooking, baking, sewing, and creating blog about life with my little pink piggies.

Wednesday, January 12, 2011

Gumbo Schumbo!

The above are the before and after photos of the sad little pepper. I was chopping veggies for the gumbo recipe that I will get to later and Laura of course wanted to help. I handed her a cheese spreader which I THOUGHT could do no harm, but just look at that little pepper. Oh well go thing it was still edible. After that she was demoted to.....


She loves to play in the sink so it was a win-win situation for her (not for the pepper though). Anyways, onto the recipe! I call this "Gumbo Schumbo" because it isn't really gumbo but it somewhat resembles it. I took out all the yummy spice that adults love but kids sometime won't touch and added other goodies.

Gumbo Schumbo

2 chicken breasts cubed
2 links of apple and onion sausage or sweet sausage diced
1 small onion chopped
1 red pepper chopped
2 celery stalks chopped
1 tsp of thyme
1 tsp of oregano
1 tsp of garlic powder
1 tsp of onion powder
1 tsp of salt
1 8oz can of tomato paste
3 roma tomatoes diced
2 1/2 cups chicken stock
2 bay leaves
Any amount of cooked rice to go with the gumbo once finished

1. Add meats to the slow cooker and set to low for 6 hours.

2. Add the rest of the ingredients excluding the rice.

3. About 30 minutes before the slow cooker's timer goes off, start cooking the rice. Brown rice takes between 30-40 minutes, but basmati only take 15-20 so it just depends on what kind of rice you choose.

4. Serve over the rice!

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