Recipe by Bergy
No there is no Okra in this gumbo but I don't think you'll miss it. If you wish hold off putting in the Zucchini & peas until the last hour or so. Serve with White or Brown rice - the brown went well with it. I hope you enjoy the recipe. The hardest part of this recipe is stirring the roux
Top Review by Skipper/Sy
This tasty Gumbo made me feel like I was sitting in a café in New Orleans, listening to Jazz music and watching all the tourists walking along the street. Yesterday, I was in a virtual café eating tasty Greek Island Latkes and with a dill sauce (another RSC #5 recipe). Today, I was in another virtual café eating a tasty Louisiana Gumbo with chicken, sausage and Creole spices. Out of approximately 100+ recipes in the RSC #5 contest I had chosen two to review and this was one of them. Since I am not into sweet yams or peas, I substituted a can of black eye peas and "Yes" frozen okra which I like. I also, added some extra Creole spices to give this gumbo a real kick and made some brown rice to go along. Further, I would suggest using 1 1/2 -2 cups of chicken broth (instead of 3 cups) and at the end use some tapioca/cornstarch or flour in a little water to thicken the gumbo (my crock pot tends to produce to much liquid and I had to dump some prior to adding a thickener). Also, adding the zucchini, okra and peas at the very end of cooking is a good point. Finally, even though I did modify this recipe to my tastes and since I had never made a gumbo before, it was a real treat!
- 1⁄2 cup mung beans, soaked over night
- 1⁄3 cup white flour
- 1⁄3 cup vegetable oil
- 1 tablespoon fresh sage, finely chopped
- 4 cloves garlic, chopped
- 1 chili peppers, chopped or 1 teaspoon chili flakes (optional)
- 3 cups chicken stock or 3 cups broth
- 3 chicken breast halves, cooked & cut to bite size pieces
- 1 lb smoked sausage (I used Kielbassa but any well smoked sauge is good or a large ham hock)
- 2 stalks celery, chopped
- 1⁄2 cup onion, chopped
- 3⁄4 cup sweet peppers, mixed or 3⁄4 cup all green pepper, chopped
- 1 1⁄2 cups zucchini, peel on,cut in bite size chunks
- 3⁄4 cup frozen peas
- 1 1⁄2 cups yams, peeled cut in bite size chunkd
- Soak your Mung beans overnight in 2 1/2 cups of water, rinse the beans twice before adding to the Gumbo.
- Heat the oil in a heavy skillet and stir in the flour, stirring constantly over medium heat until the roux is a dark reddish brown.
- Don't let it burn, be patient and keep stirring may take 10 minutes.
- When the roux has that rich brown color stir in the chicken stock, use a whip and keep stirring until you have a nice textured sauce.
- Add the Sage, garlic,& chili.
- Pour the sauce into your crock Pot.
- Add all the remaining ingredients including the uncooked, well rinsed mung beans, stir to mix the ingredients well.
- Turn the crockpot to low, cover with the lid and 6 hours later it is ready.
- Serve with white or Brown rice.