CROCK-POT CHICKEN, SAUSAGE, SHRIMP WITH A CAJUN BLEND ENJOY DAN:

CROCK- POT CHICKEN, SAUSAGE, SHRIMP, WITH A CAJUN BLEND by CHEF DAN:

Serves 14

INGREDIENTS:

1/2- cup grape-seed oil

3/4-cup all-purpose flour

2 onions, chopped

2 bell peppers, chopped

6 garlic cloves, minced

2 jalapeno peppers, diced

2 (10 Oz) package frozen okra thawed

2 tablespoon butter

2 pounds Kielbasa, sliced into rounds

3 pounds chicken, cubed

2 pounds raw shrimp, peeled and deveined

2 cups spicy V/8-juice

2 cups chicken broth

CAJUN SEASONING BLEND: (combine all ingredients and store at room temperature)

1/4-cup salt

2 tablespoons EACH cayenne pepper, black pepper, and paprika

2 teaspoons EACH chili powder, onion powder, garlic powder, red pepper flakes and nutmeg.

2 tablespoons oregano, parsley, basil, and thyme

DIRECTIONS:

1.   Make a roux; combine oil and all-purpose flour in a sauce-pan and heat on medium-heat for 5-10 minutes stirring regularly until it turns chocolatey brown, black lumps means you burnt it.

2.   Dice your vegetables and place them in the crock-pot.

3.   Brown the Kielbasa in a sauce pan and add to crock-pot.

4.   Add the cubed chicken and fry until no pink remains, add to crock-pot.

5.   In the sauce pan add the thawed okra in the butter and sauté for 12-15 minutes.

6.    Pour roux over contents in crock-pot.

7.   Add V/8-juice and broth to the crock-pot.

8.   Add as much Cajun blend as you would like into the crock-pot.

9.   Cook on low for 8 hours.

10.                 Add shrimp the last 15 minutes of cooking.

11.                Serve over hot rice.

ENJOYDAN:                                 BON-APPETITE!!