CROCKPOT GUMBO

CROCKPOT GUMBO Ingredients: 3 tablespoons flour 3 tablespoons oil 1/2 pound smoked sausage, cut into 1/2 inch slices 2 cups frozen cut okra 1 large onion, chopped 1 large green bell pepper, chopped 3 cloves garlic, minced 1/4 teaspoon ground red cayenne pepper 1/4 teaspoon pepper 1 can (14.5 ounce size) diced tomatoes, undrained 1 package (12 ounce size) frozen shelled deveined cooked medium shrimp, rinsed 1 1/2 cup uncooked regular long-grain white rice 3 cups water Directions: In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes.This is your Roux. Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown. Place flour-oil mixture in 3 1/2 to 4 quart Crockpot. Stir in all remaining ingredients except shrimp, rice and water. Cover; cook on low setting for 7-9 hours. When ready to serve, cook rice in water as directed on package. Meanwhile, add shrimp to gumbo mixture in crockpot; mix well. Cover; cook on low setting for additional 20 minutes. Serve gumbo over rice.

Bacon Jalapeno Popper Quiche

Bacon Jalapeno Popper Quiche

 

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Bacon Jalapeno Popper Quiche is an amazing recipe combining incredible ingredients of bacon, jalapenos, cream cheese, and cheddar cheese, for a perfect brunch!

Author: Stacey

Recipe type: brunch or breakfast

Ingredients

• 9 inch frozen pie crust
• ½ cup cream cheese, room temperature
• 2 jalapenos, diced (deseed for less heat)
• 1 jalapeno, sliced into rounds (for top) (I mostly deseeded these as well)
• 3 slices bacon, cooked crisp and coarsely chopped
• ½ cup whipping cream
• ½ cup half-and-half
• 5 large eggs
• 1 teaspoon paprika
• salt
• ½ cup shredded cheddar cheese
• optional-light sour cream

Instructions

1. Preheat oven to 400 degrees F
2. Thaw the frozen crust for 10 minutes, then prick the crust all over the bottom and sides with a fork to make tiny holes
3. Bake it for 10 minutes
4. Remove the crust and lower the oven temperature to 350 degrees
5. While the crust is hot, spread the cream cheese all over the bottom as evenly as possible
6. Sprinkle the diced jalapenos over the cream cheese (the rounds are for garnish later on)
7. Put the cream and half-and-half into a small pot and put it over medium heat about 5 minutes or until tiny bubbles appear around the edges. Scald (where you bring it to just under the boiling point) until very hot, but not boiling
8. Beat the eggs together in a bowl
9. Add the hot cream mixture to the eggs, whisking constantly to combine
10. Add the paprika, salt and bacon
11. Pour into the crust and bake for 30 minutes
12. Remove from oven, arrange the jalapeno slices on top, sprinkle with cheese and bake until the cheese has melted and turned golden brown, about 15-20 minutes (the original recipe said 12-15 minutes, but I did closer to 20. Check at 12 minutes, every couple of minutes)
13. Cool slightly before serving
14. Optional-serve with light sour cream