Recipe(tried): Gumbo with Rice (crock pot), French Bread, and Apricot Bars

Sunny here but cold - brrr! Time for something light but warm, with vegetables and meat all in one, and plenty spicy. Here's our Sunday supper today - not a traditional gumbo made with a roux, but it's very similar in flavor, and very hands-off:

Gumbo [Slow cooker]
Long Grain Rice
French Bread with butter
Apricot Bars

---

GUMBO [SLOW COOKER]

1 lb. andouille sausage, sliced on diagonal
1 lb. skinless, boneless chicken breast, sliced into 1-inch pieces
1 small green pepper, diced
1 cup chopped onion
2 ribs celery, chopped
2 cups frozen sliced okra, thawed
1 (14.5) oz can stewed tomatoes with juices
3 cups chicken broth, low-sodium
1 tsp thyme
1 tsp oregano
1/2 tsp salt
2 bay leaves
1/2 tsp each of:
onion powder
garlic powder
ground mustard
cayenne
paprika
freshly ground black pepper
6 cups hot cooked rice (for serving)

Place all ingredients, except rice, in a slow cooker, stir well. Cover crock pot and cook 4 hours on HIGH.

After cooking for 4 hours stir in:
1/2 cup chopped fresh curly parsley
1 lb fresh [or thawed frozen] shrimp, cleaned
Cover and cook another 1/2 hour on HIGH or until shrimp are pink but not overcooked.

Meanwhile, cook long grain rice as directed on package or in rice cooker, to equal 6 cups. Keep covered and hot.

TO SERVE:
Place a generous scoop of rice in a wide flat soup bowl. Ladle gumbo over. Garnish with more chopped parsley and thinly sliced green onions, sliced on the diagonal.

---

FRENCH BREAD:
Slice a baguette and wrap in foil, with the top crust uncovered. Warm in a 350 degree F oven 15 minutes. Serve with butter.

---

APRICOT BARS
Absolutely delicious shortbread topped with delicate apricot jam and streusel. Just right after a spicy gumbo--

2 sticks (1 cup) unsalted butter, softened
1 cup sugar
2 egg yolks
2 cups flour
1/2 tsp salt
1/2 tsp cream of tartar
1 cup finely chopped walnuts
1 (6 oz) jar apricot jam [I use the low-sugar type]

Preheat oven to 350 degrees F.

Cream butter and sugar until smooth, light-colored, and fluffy, 5 to 10 minutes. Add egg yolks, mix well. Beat in flour, salt, cream of tartar, and nuts. Dough should be a little dry, and crumble easily.

Spread 1/2 of dough in lightly sprayed 9x13 in. pan, using your fingers - dip fingertips in a cold bowl of water as needed. Spread jam over dough. Crumble remaining dough over top.

Bake 35 minutes. Cool 15 minutes before cutting into bars.

Variation - Raspberry/Strawberry/Blackberry Bars:
Substitute your favorite low- or no-sugar jam for the apricot.