Gumbo. Who doesn’t love it? This recipe is easy and can be cut up the night before and put into your slow cooker in the morning. When you get home, you’ll have a wonderful meal waiting for you.
I serve my gumbo over rice with warm rolls or garlic bread. Don’t forget to make a nice salad to eat along with this. Enjoy the meal without the hassle!
Crock Pot Chicken and Sausage Gumbo
Ingredients:1/3 cup all-purpose flour
1/3 cup cooking oil
3 cups water
12 ounces fully cooked smoked sausage links, cut up
1-1/2 cups chopped cooked chicken
2 cups okra
1 cup chopped onion
1/2 cup chopped green sweet pepper
1/2 cup chopped celery
4 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground red pepper
3 cups hot cooked rice
parsley for garnish
optional: you can use green beans instead of okra if you prefer.
For the roux, in a heavy 2-quart saucepan stir together the flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir constantly about 15 minutes more or until a dark, reddish-brown roux forms. Cool. In a 3-1/2-, 4- or 5-quart crockpot place water. Stir in roux. Add sausage, chicken, green beans, onion, sweet pepper, celery, garlic, salt, pepper and ground red pepper. Cover; cook on LOW for 6 to 7 hours or on HIGH for 3 to 3 1/2 hours. Skim off fat. Serve over the hot cooked rice and garnish with a wee bit of parsley. This makes about 5 servings.