Who would have thought? A gumbo recipe for the crockpot! This is super tasty. I like this a lot more than I expected to.
Ingredients:
1/3 cup flour
1/3 cup cooking oil
3 cups chicken broth
12 to 16 ounces smoked sausage, sliced about 1/2" thick
2 cups chopped cooked chicken
2 cups diced cooked chicken
1 to 2 cups sliced okra
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
4 cloves garlic, minced
salt, to taste
1/2 teaspoon pepper
1/4 teaspoon ground red pepper
boiled white rice
Preparation:For roux, in a heavy 2-quart saucepan stir together flour and oil until smooth. Cook over medium-high heat for 4 minutes, stirring constantly. Reduce heat to medium. Continue to cook, stirring constantly, for about 15 minutes more or until roux is dark reddish brown. Let roux cool.
Add chicken broth to a 3 1/2 to 6-quart slow cooker. Stir in roux. Add sausage, chicken, okra, onion, green pepper, celery, garlic, salt, pepper, and red pepper. Cover and cook on LOW for 8 to 10 hours, or HIGH for 4 to 5 hours.Skim off fat. Serve with hot cooked rice.Makes 6 servings.
Note: for chicken, I cook whole chickens in the crockpot and make my own chicken broth in the crockpot with the bones etc., so of course that added more flavor to my finished product. For this recipe, I crocked a whole chicken together with some chicken sausages - it made the chicken have a smoky flavor. Then I shredded the chicken and sliced the sausages for use in the soup. Yum!
Ingredients:
1/3 cup flour
1/3 cup cooking oil
3 cups chicken broth
12 to 16 ounces smoked sausage, sliced about 1/2" thick
2 cups chopped cooked chicken
2 cups diced cooked chicken
1 to 2 cups sliced okra
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
4 cloves garlic, minced
salt, to taste
1/2 teaspoon pepper
1/4 teaspoon ground red pepper
boiled white rice
Preparation:For roux, in a heavy 2-quart saucepan stir together flour and oil until smooth. Cook over medium-high heat for 4 minutes, stirring constantly. Reduce heat to medium. Continue to cook, stirring constantly, for about 15 minutes more or until roux is dark reddish brown. Let roux cool.
Add chicken broth to a 3 1/2 to 6-quart slow cooker. Stir in roux. Add sausage, chicken, okra, onion, green pepper, celery, garlic, salt, pepper, and red pepper. Cover and cook on LOW for 8 to 10 hours, or HIGH for 4 to 5 hours.Skim off fat. Serve with hot cooked rice.Makes 6 servings.
Note: for chicken, I cook whole chickens in the crockpot and make my own chicken broth in the crockpot with the bones etc., so of course that added more flavor to my finished product. For this recipe, I crocked a whole chicken together with some chicken sausages - it made the chicken have a smoky flavor. Then I shredded the chicken and sliced the sausages for use in the soup. Yum!
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