Crock Pot Chicken and Sausage Gumbo

READY IN: 6hrs 25mins
Recipe by mary winecoff

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.

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!

Ingredients Nutrition

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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