Top Review by Irish Rose
I have made gumbo before, but never in the crockpot and was very anxious to see how it would turn out. Overall it was very good, but I think I would make a few minor changes the next time I make it. For one thing, and this is my fault, I would cook the roux a little longer. I cooked it for 20 minutes and it was a dark, reddish brown color, but not quite dark enough. I also think I might try using chicken broth instead of water. I like my gumbo fairly thick and the crockpot put too much moisture in the dish, so half way through the cooking process, I poured it all into an enamel covered, cast iron dutch oven and that seemed to correct the problem. The flavor was wonderful and I most definitely would make this again. Thank you so much for submitting this. I love your recipes!
- 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 See How It's Made
- 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.
- Place water into crockpot.
- Stir in roux.
- Add sausage, chicken, okra, onion, pepper, celery, garlic, salt, pepper and red pepper.
- Cook on LOW for 6 to 7 hours.
- Skim off fat.
- Serve over hot cooked rice.