Tuesday, September 10, 2013

Spicy Sausage, Chicken and Summer Squash Slop

This is a slop.  

Slop is a technical term in our house for "Sarah had a bunch of random stuff that she just threw in the crockpot and it's not quite a stew, it's not quite a curry and it's not quite anything specific but it's dinner so just eat it already."

I guess this slop would be sort of like a gumbo, if you made a gumbo with the excessive amounts of summer squash that keep coming in your CSA share.  (WE GET IT, SQUASH.  YOU LIKE TO GROW HERE.  WE GET IT.)  It's spicy and it's a bit soupy, but it would be good just plain or served over cauliflower rice, plain white rice or even polenta. (It's okay.  We eat rinsed white rice or polenta sometimes.  I won't tell the Paleo Police if you don't.)

As for the squash called for in this recipe, use what you have on hand.  Several squash.  Throw in some mushrooms if you want to.  Use an onion instead of a shallot.  No peppers?  No problem.  Use some green chiles if you have those instead.  It's a slop, people.  You get to throw whatever you have in there and call it dinner.


The Tools:

6 qt. crockpot

1.5 lbs chicken breast (or skinless, boneless thighs)
12 oz. spicy sausage of some kind
1 14.5 oz can of diced tomatoes
6 oz. roasted bell peppers
1 large zucchini, chopped
2 small patty pan squash, chopped
1 large shallot (or onion)
3 large cloves garlic, minced
1 TBSP oregano
1 tsp basil
1 tsp sea salt
1 tsp black pepper

The Process:

If you're prone to heartburn like I am, saute your shallot/onion and garlic before adding it to the crockpot.

Chop up your sauages, slice your chicken and chop your veggies.

And then just dump it all together and mix it up.

Cook on LOW for 8 hours.


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