BAYOU GUMBO CROCKPOT RECIPE

* 3 tablespoons Pillsbury Best All Purpose 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 garlic cloves, minced
* 1/4 teaspoon ground red pepper (cayenne)
* 1/4 teaspoon pepper
* 1 (14.5 ounce) can diced tomatoes, undrained
* 1 (12-ounce) package frozen shelled deveined cooked medium shrimp, rinsed
* 1 1/2 cups uncooked regular long-grain white rice
* 3 cups water
In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over
medium-high heat for 5 minutes. 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 Slow Cooker. 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 slow cooker/Crock Pot; mix well. Cover; cook on low setting for additional 20 minutes.
Serve gumbo over rice.
Makes 6 servings.

BEER MEATBALLS

* 1 can of beer
* 1 6 oz can spicy V-8 juice
* 1 tsp. lemon juice
* 1 tsp. hot sauce
* 1/2 c. Italian bread crumbs
* 1 c. onions
* Salt and pepper to taste
* 1 lg. bottle ketchup
* 1 tsp. horseradish
* 1 tsp. Worcestershire sauce
* 2 to 3 lbs. ground beef
* 2 to 3 eggs
Combine ground beef, 1/2 cup onions, Italian bread crumbs, eggs. Make the mixture into small meatballs. Then fry or bake the meat. In saucepan combine remaining ingredients. Simmer for 15 minutes. Put meatballs and sauce into slow cooker/Crock Pot. The sauce should cover the meat. Allow to simmer in slow cooker/Crock Pot for
at least 3 hours, however, the longer you let them simmer, the better they are! 6 to 10 hours on low temperature is great. Stir them occasionally. You may wish to add more ketchup, or V-8 juice - spice them up if you like them hot.

BEST DIP EVER

* 1 (1 pound) package Velveeta
* 1 can Chili - no beans
* 1 pound medium or spicy sausage, browned and crumbled
You can heat this on the stove until the cheese melts and it all mixes together OR I usually put it in the Crock Pot on low until blended and then keep it there to serve.

BLACK BEAN CHILI

1 # dry black beans
2 T. oil
6 garlic cloves, minced or pressed
2 onions, chopped
1/4 t. crushed red pepper flakes (more if you like hot food)
1 T. chili powder
1 T. ground cumin
1 t. dried oregano
1 bay leaf
1 28 oz. can chopped tomatoes in juice
1 T. soy sauce
2 c. water
6 oz. can tomato paste
1 T. red wine vinegar
2 cans contrasting beans (pinto, garbanzo, great northern, etc.)--drained and rinsed garnishes: grated cheese, sour cream, chopped parsley, onion, etc.
Rinse and sort the beans and place in the slow cooker/Crock Pot with a generous amount of water.
Cook on low overnight (no presoaking necessary). In the morning drain the cooking water. Heat
the oil in a skillet and saute the onions, garlic and red pepper flakes. Cook 1 minute, then add chili
powder and cumin and cook 2 minutes, stirring.
Add this mixture to the slow cooker/Crock Pot along with all remaining ingredients except canned beans and garnishes. Stir well and cook on low all day. Stir in canned beans an hour or so before serving. Serve with garnishes.