Crock Pot Chicken and Sausage Gumbo |
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Prep Time: 25 Minutes Cook Time: 360 Minutes |
Ready In: 385 Minutes Servings: 6 |
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My children love gumbo. Their Uncle Jim makes the best (see Jim's Famous Seafood Gumbo) but in a pinch I will throw this in a crock pot for a cold night and they will be satisfied. The hardest part is making the roux. Don't rush it. Ingredients:
1/3 cup flour |
1/3 cup cooking oil |
3 cups water |
12 ounces andouille sausages, sliced |
1 1/2 cups chicken, cooked and chopped |
2 cups okra, sliced |
1 cup onion, chopped |
1/2 cup green pepper, chopped |
1/2 cup celery, chopped |
4 garlic cloves, minced |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon red pepper |
3 cups hot cooked rice |
Directions:
1. For the roux, in a heavy 2 quart saucepan, stir together the flour and oil until smooth.
2. Cook over medium-high heat for 5 minutes, stirring constantly.
3. Reduce heat to medium.
4. Cook and stir constantly about 15 minutes more or until a dark, reddish brown roux forms.
5. Cool.
6. Place water into crockpot.
7. Stir in roux.
8. Add sausage, chicken, okra, onion, pepper, celery, garlic, salt, pepper and red pepper.
9. Cover.
10. Cook on LOW for 6 to 7 hours.
11. Skim off fat.
12. Serve over hot cooked rice.
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