This post includes affiliate links for items that may help you make an amazing pot of gumbo. If you choose to use one of the links to purchase a product I will make a small commission that helps me keep this site going.
Easy Louisiana Style Gumbo
This Louisiana Seafood Gumbo Recipe is the perfect meal for the fall and winter months. It’s rich, deep flavors served up in a bowl over rice, are the perfect recipe to warm your body and soul.
Not only is Gumbo good in cooler months but it’s really delicious year round! And for us Southerners, it has to be since it’s warm most of the time down south! Heck if we waited for a cold snap, we’d rarely eat a bowl of soup, gumbo or chili!
Isn’t gumbo hard to make?
Really, making gumbo is pretty easy and the hardest part is making the roux. Just in case you don’t know already, a roux is a mixture of equal parts oil and flour that are cooked together You want it to get deep brown or “peanut butter” colored.
It is so easy to mess up a batch of roux by cooking with the heat too high or trying to do it too fast. So to keep it from burning, you have to stir it constantly for several minutes to let it slowly develop the perfect color.
I’ve got a tip for an easier ways to make a Roux though. You can buy it in a jar! Yep, in a jar. It makes it so much easier and quicker.
There’s a powder version of a roux too that you just mix it in the stock before adding your protein. But for this recipe, I used a jarred roux and it makes it so much easier, believe me!
What is that on top?
Are you wondering about that pale yellow scoop of something on top of the gumbo in my pictures? I thought you’d never ask!
It’s potato salad! You haven’t had a good bowl of gumbo unless you’ve had it with a large scoop of cool potato salad on the top. This is the authentic Louisiana, Cajun way to eat gumbo. You can get my recipe for Pressure Cooked Southern Potato Salad right here!
Give it a try, you might just love it! (Unless of course you hate potato salad, then you might not care for it.) 🙂
Now you’re own your way!
Now that you’ve got your gumbo cooking, it’s time to put on a big pot of rice and start making your potato salad. Oh, and don’t forget to get a loaf of crusty french bread. You’ll want to have it for soaking up all the delicious broth!
I hope you enjoy!!
PS-Since it can be hard to find certain items in some parts of the country, for your convenience, I’ve added some affilitate links below where you can purchase your own jarred or powdered roux. I’ve used them both before and they are great if you’re in a hurry or a newbie roux maker! I still prefer the real thing, but these are great alternatives to get you started!
Louisiana Seafood Gumbo Recipe
- 8 oz. Roux, jarred or homemade
- 2 quarts water
- 2 quarts chicken broth or stock
- ¼ cup vegetable oil
- ½ cup bell pepper, chopped
- 1 ½ cups onion, chopped
- 4 cloves garlic, chopped
- ½ cup celery, chopped
- Cajun seasoning or salt and pepper to taste
- Seafood: Use any one of the below or any combination that you like up to 1-2 pounds total. Shrimp Gumbo is really great so if that is all you have access to you will still be in great shape. If you don't have any fresh or frozen seafood available, use Rotisserie Chicken and Smoked Sausage (1 whole chicken meat only, no bones or skin and 1 lb smoked sausage cut in small pieces)
- Small peeled shrimp
- Fresh oysters
- Lump or claw crab meat
- Fresh fish
- **For a seafood gumbo, use 1-2 pounds of seafood like shrimp, oysters, or crabmeat.
- Combine the water and chicken broth/stock and bring to a boil in a 5-qt. pot.
- In a separate skillet, sauté onions, garlic, bell pepper, and celery in vegetable oil until softened and slightly browned.
- Mix roux into sautéed vegetables until smooth.
- Add the vegetable roux mixture to the boiling chicken broth and stir until smooth.
- Season with salt and pepper to taste for a lighter flavor, or Cajun seasoning for more spice.
- For chicken and sausage gumbo, add the meat to the roux mixture right away and cook for 45 minutes to an hour.
- For Seafood Gumbo, cook the gumbo without the seafood over low to medium heat for about 30 minutes, before adding the seafood, cooking for an additional 15-20 minutes. Shrimp will get tough if cooked too long, so you want it to go in last.
- Note: you can put both chicken, sausage and seafood in one pot of gumbo if you'd like. I prefer to do one or the other but some love it with everything all together.
- Serve over steamed rice with a dollop on potato salad on top.
Copyright MelClaire.com 2017
Pressure Cooked Cheesy Broccoli and Potato Chowder with Sharp Cheddar Cheese
Oh my goodness. It sure is hot outside. Too hot you’d think for a bowl of soup or chowder. But, since I like to cook with what I have on hand, sometimes the weather doesn’t matter. It’s fun to try to come up with something new to cook using just what’s already here. When I went on my little “hunt” I had all the ingredients for a wonderful new “go to” recipe that we will enjoy over and over again. Introducing Quick Pressure Cooked Cheesy Broccoli and Potato Chowder!
This is possibly one of the easiest recipes I’ve ever made. All but one of the ingredients are literally thrown into the pressure cooker and cooked for 5 minutes, then blended before adding a large quantity of cheese. I used Extra Sharp Cheddar but you can use the cheese of your choice. I think Monterrey Jack or Gruyere would be excellent choices too. It does take longer than 5 minutes to cook it. You will need to factor in the prep time for chopping. And don’t forget your pot will take a few minutes to get to pressure before the actual cooking starts. All in all, it’s still a pretty quick and delicious meal to put on the table for your family!
This chowder would be great for lunch paired with a hearty sandwich or with a small salad for a light and easy nighttime meal. The recipe made one meal for my husband, my mother and myself with enough left over to freeze for later. If you have a large family, double the recipe so you can freeze some for the next time you are crunched for time.
Instant Pot Tip:
Did you know that if you freeze leftovers in a ziplock bag or food saver bag, you can easily cut the bag away and add the frozen food to your Instant Pot for a really quick defrost and heat up? It’s so easy, I do it all the time!
I really think you will enjoy this chowder no matter what the temperature is outside. Quick, easy, one pot recipes are always the best in my opinion!
See you soon!
Quick Pressure Cooked Cheesy Broccoli and Potato Chowder
- 3 large potatoes peeled and cubed
- 2-3 cups frozen or fresh broccoli
- 4 cups chicken broth or stock
- 1/2 cup chopped onion
- 1/2 cup green or red bell pepper chopped
- 1/2 cup chopped celery
- 2 teaspoons salt
- 1 teaspoon pepper
- 8-12 oz. sharp or extra sharp cheddar cheese
- 1 cup milk or water (optional to add at the end if you want a thinner chowder)
- Set the cheese to the side.
- All all other ingredients to your pressure cooker.
- Lock lid and cook on manual high pressure for 5-8 minutes.
- When the pressure has released, carefully open and using an immersion blender or potato masher, gently mix leaving some small chunks of potato and broccoli. If you want a smoother finish, blend until all lumps are totally gone.
- Next, add the cheese and stir.
- You will now need to heat the soup a bit more to incorporate the cheese and thicken it up a bit. If you are using an electric pressure cooker, you can turn on the saute function and heat it up that way until it's bubbly hot.
- If you'd like it a bit creamier or thinner, add the optional water or milk at this point.
- Serve with crusty bread for dipping or croutons on top.
Copyright MelClaire.com 2017
Homemade SlowCooker Chili with Beans- A Bowl For Every Taste!
Around here, we love chili all year long. Even on days when it’s 98 degrees and 100% humidity, you might see us enjoying a bowl of Slow Cooker Chili with Beans! I know, most think of chili as Fall or Winter fare, perfect for the Football game on Sunday afternoons and you’d be right, but it’s such an easy and hearty recipe that you should really make it more often!
We all like it served a bit differently too. That’s why this recipe is so versatile and it would be perfect for a party food bar. The hubs loves his over rice and I love mine over pasta. My mother on the other hand, prefers to eat hers plain with some saltine crackers. We top it with cheese and sour cream and sometimes avocado if we have it around.
Imagine the amazing chili bar set up for your next party: A big pot of delicious homemade slowcooker chili surrounded by bowls of shredded cheese, sour cream, sliced avocados, sliced jalapeno peppers, diced onions, cilantro, steamed rice, pasta, corn or tortilla chips (or both!), diced fresh tomatoes and saltine crackers. What did I miss? Leave me a comment and let me know what you’d add to your Chili Bar!
I start my Slowcooker Chili with beans by using high quality lean ground beef that is browned with chopped onions and garlic. I don’t really have a secret to the chili, it’s just got to be full of flavor and my husband likes it more like a brothy soup instead of thick and heavy. I’ve found that homemade chili is much better when you are not shy with the chili powder. I use A LOT of Chili Powder. You will need to break out the measuring cups.
If you want a less soupy chili, just add less water or thicken it up with masa flour. (I’d start with 1 tablespoon of masa flour stirred into 2 tablespoons of the hot chili broth in separate bowl or cup until it’s smooth, then whisk it into the pot of chili. Repeat until you get the thickness you want) You can also use all purpose flour to do this but the masa flour really enhances and complements the flavors of the chili.
Do you prefer to use an electric pressure cooker?
Another benefit of this recipe is that you can use your electric pressure cooker and do it one pot style! Saute, brown and then turn the slow cooker or the pressure cooker on and let it do it’s thing. It will be delicious any way you decide to go. Low and slow or Fast and high, either way, you will be pleased!
I hope you enjoy this really easy, satisfying bowl of chili!
Slow Cooker Beef And Bean Chili
- Heat the oil in a skillet and saute the onion until it's soft and clear. Add the garlic and ground meat and cook until the meat is browned.
- Add the chili powder, cumin, salt and pepper to the meat and mix well.
- Move the meat to the slow cooker and add the tomatoes, beans and water (if using).
- Stir well and turn the slow cooker on for 4-6 hours.
- If you are cooking this on the stovetop cook for 1 to 1 1/2 hours on low heat.
Using the Instant Pot or other Pressure Cooker?
- Use the Saute function for the onions, garlic and meat, then turn it on the slow cooker function for 4-6 hours or Pressure Cook it on the Chili/Bean function.
- Serve plain or over rice, pasta or corn chips.
- Top with your favorite optional toppings
Copyright MelClaire.com 2017
Lightened Up She Crab Soup #RecipeMakeover 2017
My second challenge in #RecipeMakeover 2017 was to make a healthier version of She-Crab soup. If you’ve ever had She Crab Soup, you know it’s decadently rich and creamy delicious. It’s not something you’d order if you were watching your fat and calories. My Lightened Up She-Crab Soup gives you all the flavor and light richness without the risk of increasing your waist circumference. Unless of course you eat the whole pot. Calories in, calories out. Remember?
Since my husband’s been after me to make some She Crab soup, I started doing a little research. I found that pretty much every recipe called for heavy whipping cream or half and half. Some of them even used both! That’s a lot of cream. Sure, I bet it tastes heavenly, but, the number of calories cannot be very low.
I’m pretty sure that level of richness would not agree with me or help me on my quest to lose a few pounds.
I just knew I could make a soup with crab meat that had all the flavor of She Crab soup, without all the fat and calories. And I did.
By using half of the butter, evaporated milk and whole milk I was able to create a very delicious soup that was rich and delicious but without all the extra calories. I even added a little extra protein by cooking eggs down in the broth right before serving!
This recipe is really easy to throw together (my favorite kind) and if you want it even lighter, go for skim, 1% or 2% milk instead of the whole milk. This is also another great way to use Barleans Butter Flavored Coconut Oil too! Just replace the butter in the recipe with Barlean’s Butter Flavored Coconut Oil and you’ve just made it even better for you! Check out my Healthy Blueberry Buttermilk Pancake recipe where I do just that!
I hope you enjoy this scrumptious light crab soup recipe!
PS-Don’t forget to enter the drawing for the Prize pack!!
Just follow the instructions below, and you could win the following prize pack:
- Butter-flavored coconut oil and digestive blend from our sponsor Barlean’s – Barlean’s butter-flavored coconut oil is an organic, dairy-free alternative that can be used as a 1:1 substitution for butter. Their digestive blend is an organic, vegan combination of flaxseed, chai seed, quinoa, unsweetened shredded coconut, and a proprietary pumpkin blend, that is delicious sprinkled into salads, smoothies, oatmeal, and more.
- Sampler pack of original, mesquite, and applewood Smokin O’s from our sponsor Smokin O’s – Instead of frying, choose a healthier cooking option like grilling! Smokin O’s is an innovative new product that allows you to add a natural wood taste even if you are using a propane grill, and they work great in charcoal grills and smokers too. No soaking, no mess, no wait – just delicious wood flavoring from a 100% natural product with no binders or chemicals.
- 4 flatbread pizzas from our sponsor American Flatbread – Choose from any of America Flatbread’s 15 all-natural, handmade pizza varieties, available at your local grocery store. These pizzas feature 100% organically grown wheat crusts and are topped with fresh herbs, vegetables, and cheeses (no rBST growth hormone!). They’re all-natural, with no preservatives, artificial colors or flavors, and handcrafted from scratch and par-baked in wood-fired ovens.
- 5 containers (48 oz) of ice cream from our sponsor Turkey Hill – Ice cream for a health food event? Try out their line of no-sugar-added products for a sweet treat without the guilt or their line of light ice creams, which have a rich taste with a fraction of the fat. They also have a rainbow sherbet option, which is Vitamin C and naturally low in fat. These all make great dessert options for special occasions. Turkey Hill also believes in implementing green initiatives to cut down on waste, reduce packaging, and minimize outputs into the environment.
- 15 tuna creations pouches from our sponsor StarKist – StarKist tuna pouches all have at least 13 grams of protein, and their BOLD line now includes three gluten-free varieties: Tuna Creations® BOLD Thai Chili Style; Tuna Creations® BOLD Jalapeño; and Tuna Creations® BOLD Hot Buffalo Style.
- Mueller Spiral-Ultra 4-Blade Spiralizer from blog hosts, The PinterTest Kitchen – this 4-in-1 gadget allows you to spiralize your favorite veggies, and it also has extra attachments for a juicer, mandolin and grater.
This prize pack is valued at over $200, and one lucky winner will get it all! This giveaway is open world-wide except where prohibited. A winner will be randomly drawn on April 29, at the conclusion of #RecipeMakeover, and the winner will be contact via email.
a Rafflecopter giveaway
Lightened Up She-Crab Soup With Eggs
- 1 pound crab meat, lump or claw
- 1 small onion chopped
- 1 clove garlic sliced or chopped
- 3 tbsp butter
- 1 can evaporated milk plus 1 can water
- 2 cups milk (you can use skim, 1%, 2% or whole)
- 1 tablespoon chopped fresh or dried parsley
- 1 1/2 teaspoons lemon pepper
- 3 tablespoons cooking sherry
- 1-2 teaspoons salt to taste
- 1 teaspoon Old Bay seasoning
- 2 bay leaves
- 3-6 whole eggs (optional)
- Fresh Lemon wedges
- 1-2 tablespoons corn starch with 1-2 tbsp water to thicken soup at the end
- Melt butter in soup pot.
- Saute the onions and garlic until fragrant and softened about 1-2 minutes.
- Add the evaporated milk plus one can of water and the 2 cups of milk.
- While cooking on low heat add the seasonings: Salt, Lemon Pepper, Old Bay Seasoning, Bay Leaves, parsley and cooking sherry
- Stir in the crabmeat.
- If you want the soup to be a bit thicker, now is the time to dissolve the cornstarch in the water and add it to the broth. Start with 1 tablespoon water + 1 tablespoon cornstarch and add more later if it's still not thick enough.
- Cook on low for 15 minutes stirring often to prevent the milk from scorching on the bottom.
- After 15 minutes, you can add the eggs. Break the shells and gently drop the eggs into the simmering liquid. Try to keep the eggs separated and do not stir the pot.
- Cover the pot and continue to cook on low for 15-20 minutes longer. (Less if you would like the egg yolks cooked less)
- If you need to stir the pot while cooking do so gently so you won't break the eggs apart.
- Serve the soup with a sprinkle of fresh parsley, some old bay seasoning to taste and a squirt or two of fresh lemon juice.
Copyright MelClaire.com 2017
The Value Of A Well Stocked Kitchen
Did you know if you have a well stocked pantry and freezer, you can throw together all kinds of great meals in no time at all? All it takes is a little imagination and some key ingredients. This Slow Cooker Vegetable Beef Soup is one of those recipes. I cook like this a lot. I try to keep certain items on hand so that I can be spontaneous with our meals on those days when I want something different than what I’ve planned.
Number one is to make sure your pantry is stocked well. It doesn’t have to cost a lot to stock the pantry if you add to it a little each time you shop. There are just a few really important items you should always have on hand. When you have those and a freezer stocked up with meat, you end up with a limitless supply of meals you can come up with on the fly.
Pantry Essentials (a short list)
A few of the items you need for your pantry are:
- Canned tomatoes-stewed, sauce, paste, Rotel
- Broth and/or stock: Chicken, Beef and Vegetable and Beef Consomme (Campbells)
- Canned vegetables (or frozen)
- Canned Campbells soups: Cream of chicken, mushroom, cheddar cheese or you can make your own. See this post by Lauren at Tastes Better From Scratch for a great recipe to make your own creamed soups. For a dry version of condensed soups, you can try DIY Homemade Cream Of Anything Soup by Melanie at Fresh Start Nutrition.
- Canned meat: Tuna, Salmon, Chicken
- Dried beans
- Flour, Sugar
Back To The Soup
This Slow Cooker Vegetable Beef Soup started with a frozen piece of Rib Roast that was left over from Christmas. Just a little note on this. You can use any type of beef from soup bones (super inexpensive), to stew meat, to leftover roast or steak. I save all left overs in the freezer, so I can pull them out anytime to make a stew or soup.
I sauteed the roast with a chopped onion, garlic and celery and then added some water. Next you’ll want to add some beef stock and a can of tomato sauce (or you could use stewed or diced tomatoes). Also included is a can of green beans, large chunks of potatoes and a bag of fresh frozen corn we had from last summer. Slow Cooked it for 6 hours in your favorite kitchen appliance. My favorite is the Instant Pot.
I did season it a bit at the end, as it needed some salt and pepper, but I think that should always be done last, because everyone has different tastes when it comes to seasoning.
I hope you will enjoy this inexpensive, healthy family meal!
Instant Pot Slow Cooker Vegetable Soup
- 1 tablespoon vegetable oil
- 1/2-1 pound of beef (this could be left over roast, steak or even fresh stew meat or soup bones)
- 1 onion, chopped
- 2 cloves garlic chopped
- 3 stalks chopped celery
- 1 14 ounce can tomato sauce (you can also use stewed or diced tomatoes if that's what you have)
- 3-4 peeled potatoes cut into large chunks
- 8-16 ounces frozen or fresh vegetables of your choice (carrots, green beans, squash, corn, lima beans, peas, broccoli, cauliflower-really whatever you want)
- 32 ounces Beef broth, beef consommé or stock or vegetable broth
- 32 ounces Water
- salt and pepper to taste
- Sauté the beef with the chopped onion, garlic and celery until the vegetables are soft and the meat is browned on all sides.
- Add the water, broth and a can of tomato sauce (or stewed or diced tomatoes) and the vegetables.
- Turn the Instant Pot to the Slow Cooker function and let it cook for 6-8 hours on low.
Copyright MelClaire.com 2017
Cream, Buttery Shrimp Etouffee Recipe
This Shrimp Etouffee Recipe is so creamy and full of delicious flavor. You won’t believe how easy it is to make it so quickly!
We got the first version of this Shrimp Etouffee Recipe from our friend Paul, a fellow Louisiana native and great friend. My husband always made it for us and had put the recipe away in an old recipe book, where I forgot about it for a while. When I found it and decided we had to have it for Sunday Dinner, I got started making what would be one of the best meals we’ve had all month.
As you might know from this blog, we like to eat. I love to cook and feed people. And I have so much fun creating new recipes and altering old ones to make them better or to put my own person touch on them. This recipe didn’t really need any tweaking because it was already delicious the way it was but I made a few changes anyway. When I started looking at the actual recipe my husband had jotted down, it was missing a few key ingredients. Like butter. Butter is one of the main ingredients in any etouffee and is the base for this type of gravy, so I knew there was some but how much? My husband said he used half a stick. I figured I’d use the whole stick. It couldn’t hurt, could it?
Extra butter never hurts anything. This Shrimp Etouffee Recipe was fabulous! It’s super easy to put together and you can use fresh or frozen shrimp. I used peeled and deveined frozen shrimp.
This was cooked in a deep black iron skillet on top of the stove. The rice made in the rice cooker. That’s only 2 pots to wash! What could be better than a great meal with minimal clean up afterwards?
I hope you enjoy,
- 1 stick butter
- 1 1/2 pounds shrimp, peeled and deveined
- 1 medium onion, sliced
- 1/2 cup diced green bell pepper
- 1/2 cup diced celery
- 1 clove minced garlic
- 1-2 tablespoons Tony Chachere's Creole Seasoning (use 1 tablespoon to start and add the rest to taste because this is very salty and a little spicy)
- Ground Cayenne Pepper to taste (optional)
- 1-2 tablespoons Worcestershire sauce
- 1 1/2 cups water
- 3 tablespoons flour plus 3 tablespoons of water to thicken the gravy
- Dried parsley to garnish
- Tabasco sauce to taste
- Melt butter over low heat in large skillet, add shrimp and 1 tablespoon creole seasoning. Cook until the shrimp are 50% done. They will look translucent.
- Remove the shrimp with a slotted spoon and set aside.
- Add onion, bell pepper and celery to the butter mixture and cook on low heat until they are tender.
- Add garlic, Worcestershire sauce and cayenne pepper and cook for an additional 2 minutes.
- Add the shrimp back into the butter mixture with the seasoning and vegetables and cook on low for about 5 minutes.
- Add 1 1/2 cups of water to the pan, stir and simmer on low for an additional 10 minutes.
- After 10 minutes test the gravy for seasoning. Adjust seasoning to your tastes by adding more creole seasoning or cayenne. If it's already too seasoned, add some additional water.
- Next take 3 tablespoons of flour and mix it with 3 tablespoons of water in a separate container until smooth and not lumpy.
- (If you want your gravy thinner use only half of the flour/water mixture.)
- Mix the flour/water into the pan well and let the gravy thicken and simmer for about 5 more minutes.
- Serve over rice, sprinkled with dried parsley and seasoned to taste with tobacco sauce if you can handle a little heat.
Copyright MelClaire.com 2017
(This post contains affiliate links which means you will help me to keep this site going if you choose to make a purchase through one of my links!)
Slowcooked Instant Pot Chicken & Sausage Gumbo
As you may know I am over the moon with my new Instant Pot that I got for Christmas. Today I created Slowcooked Instant Pot Chicken and Sausage Gumbo in my “magic” pot.
But first, let me back up to yesterday. We were at Sam’s Club and you know how they always have a lot of samples on Saturdays? Well, usually, I am not a fan of much of what they are serving, but yesterday, I found my new favorite sausage of all time! Unfortunately, according to the sausage lady, it’s something new and seasonal that they will not carry for long. So I bought a couple of packages. It’s taking all I have not to go back and buy a case right now. I’m afraid if I don’t I’ll never have another chance to taste this delicious delicacy!!!
Well anyway, inspired by this delicious sausage I decided that our Sunday Dinner would be Slowcooked Instant Pot Chicken and Sausage Gumbo. So I picked up a Rotisserie Chicken in the deli section and the sausage and started planning the recipe in my head.
This Slowcooked Instant Pot Chicken and Sausage Gumbo went together so fast and was so easy. I started by sautéing the onions and garlic in the oil, then adding half a jar (8 oz.) of Roux to the onions. I then turned off the pot so the sauté would stop while I incorporated the roux into the onions and garlic.
Next, I added 2 cups of boiling water to the pot, stirring until all the roux was dissolved. Next the 32 oz of chicken stock and 2 cups of water was added.
Last but not least you will add the chicken and 2 links of sliced sausage. Are you wondering what is so special about this sausage? Well, it’s Pork sausage with red beans and rice inside. The flavor is amazing! So we are really having a combo Chicken and Sausage/Red Beans and Rice Gumbo today!
Next, the slow cooker was turned on low for 6 hours, but it was done in 4. If you are in a hurry, just put the pressure cooker on low for 60 minutes. Just one more reason to love the Instant Pot.
That’s it, so easy and so good!
Slowcooked Instant Pot Chicken and Sausage Gumbo
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 1 tablespoon vegetable oil
- 1 cup of very dark Roux-I used 1/2 jar Cajun Creole Roux
- 2 cups boiling water
- 32 ounces chicken broth or stock
- 2 cups water
- 1.5 to 2 cups cooked chicken
- 2 links sausage-I used Polk's C'est Bon Cajun Style Link-Pork, Red Beans and Rice sausage
- Salt, pepper and Cajun seasoning to taste (Tip-if using Cajun seasoning, be sure and start with a teaspoon at a time, adding sparingly to taste-don't use salt if using Cajun seasoning as it may become too salty)
- Season to taste with Tobasco Sauce
- Steamed Rice
- Turn the Instant Pot to the high saute function
- Heat 1 tablespoon of oil and add the onion and garlic, sautéing them for about 2 minutes until softened
- Turn the instant pot off once the onions are soft and add the roux, working it into the onions/garlic until smooth and no longer lumpy.
- Add the 2 cups of boiling water and mix well until all the roux is dissolved.
- Add 32 ounces of chicken broth/stock plus 2 cups of water to the pot.
- Add the sliced sausage and chicken.
- Cover and turn the Instant Pot to Slow Cook for 4-6 hours.
- Serve over rice and season it with Tobasco Sauce for a little spice!
Copyright MelClaire.com 2017
Crockpot Potato Leek Soup
I wasn’t going to post this Crockpot Potato Leek Soup recipe, but it was easy, cooked in the crockpot while I was working, and tasted pretty great. Why should I keep that a secret?
My husband loves soup and the night before I made this, he’d been on call for work so hadn’t slept well in between calls. I thought a great bowl of soup would be just what he needed before heading off to bed early.
Just wanting to make a quick pot of soup, I did my usual “what do I have that I can make soup out of” routine and pulled out some potatoes, an onion and some leeks I had frozen from my last recipe. There’s always chicken broth in the pantry, so I figured I’d use that too.
I put it all together and turned on the crockpot and let it do it’s thing! Don’t you just love crockpots???
It was so good! We ate it all with nothing leftover for my lunch tomorrow. Darn I should have made a bigger pot!
I would suggest doubling this recipe if you have hearty eaters or like to have leftovers for lunch the next day. The recipe makes enough soup for about 4 large bowls.
You could also cook this on the stove top if you wanted to make a quicker version.
I would love it if you would share this on Pinterest!
Crockpot Potato Leek Soup
- 3 medium potatoes
- 1 small onion
- 1 cup chopped leeks
- 1 32 oz carton chicken broth
- salt and pepper to taste
- 2 tbsp butter
- 1/8 cup of flour
- 1 1/2 cup milk or cream
- Sour cream and grated cheese for garnish
- Peel and dice potatoes and onions and place in the crockpot.
- Add the Leeks to the potatoes and onions
- Pour all of the chicken broth into the crockpot
- Cover and cook on high for about 4 hours
- After the soup has cooked for about 4 hours, melt 2 tbsp of butter in a saucepan and add 1/8 cup of flour stirring well
- Whisk in the milk and stir until thickened and bubbly. It won't be too thick, just slightly thickened.
- When this is done, whisk it into the soup in the crockpot
- (I mashed the potatoes a bit so the chunks were smaller, but if you like larger chunks of potato skip this step)
- Salt and pepper to taste
- After you add the sauce to the crockpot, let the soup heat thoroughly and thicken a bit on low heat for 15 minutes to an hour, then serve garnished with sour cream and grated cheese
Copyright MelClaire.com 2017