3635
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
®
Slow
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 8-10 hours.
Recommended Unit Size: 4 - 7 Quarts
Beef and Pork
Stuffed Lamb Roast
3 lb. lamb roast, de-boned
1 onion, finely chopped
1/8 cup unsalted butter
1/2 cup unseasoned bread crumbs
1 egg, beaten
1 tsp. salt
1 tsp. black pepper
1 tbs. fresh rosemary, minced
1 tbs. fresh mint, minced
1 tbs. lemon zest, grated
1 tbs. extra virgin olive oil
3 cloves garlic, minced
2 stalks celery, sliced
1 medium carrot, finely chopped
salt and pepper to taste
Remove excess fat from the lamb roast. In a medium mixing bowl,
combine the remaining ingredients for a stuffing. Stuff the lamb with
this mixture. Roll the lamb and fasten with skewers or string and
season with salt and pepper. Place the roast in the Crock-Pot
®
Slow
Cooker and cook on High for 1 hour, then turn to Low for 10-12 hours.
Let the lamb rest for 15 minutes before slicing. Pour the natural juices
over the roast and serve.
Recommended Unit Size: 4 - 7 Quarts
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