Trying to get a slow cooker gumbo to work.
And failing. Maybe I’m just not good at this yet, but whatever I cook in the thing just seems to fall right apart. I guess that’s the idea, but geez, the only thing that retained the shape in the gumbo were the sausages!
Chicken congee, however, worked like a charm. I had to put the chicken in a net so that I could pick the bones out AFTER the congee’s done, but 8 hours on low in a slow cooker seem to suit congee just fine; it turned out well stirred (weird, isn’t it) rich, no burned bits.
I’m going to try to make something entirely new this evening involving sausages and chicken. (It’s an obssession.) I also have paprika, chilli powder, and lots of cayenne at the ready. Oh, and rice. 
April 25th, 2006 at 10:21 pm
Make enough to share, Sally. Chicken and sausage sounds like a very interesting combo.!
April 26th, 2006 at 8:45 am
Chicken, yes. (Oh, you’re going to LOVE this.) Sausages, sort of. I ate the chicken version and BF had the sausage version. At least I KNOW what kind of innards are in mine. :p
Chicken and sausage are in a lot of southern foods - paella and gumbo for example.
May 2nd, 2006 at 1:09 pm
Chicken and sausage is actually one of my favorite combinations as well. Have you tried dropping the meat in a few hours later, say, with only 2 hours left to go? That should be long enough for infusing flavor but still retaining integrity of the chicken (which tends to fall apart real easy in a stew).
Personally I prefer a good ol’ fashioned clay pot for stuff like this…but on the other hand, that ramps the fuss level up a bit.