Prep 15 mins
Cook 5 hrs
Simple, relatively healthy gumbo that can be made in the slow cooker. If your gumbo thickens upon standing, stir in additional broth. Found recipe in, "Simple 1-2-3 Slow Cooker," Cookbook.
- 411.06 g can diced tomatoes, undrained
- 236.59 ml chicken broth
- 59.14 ml all-purpose flour
- 29.58 ml olive oil
- 340.19 g Polish sausage, cut into 1/2 pieces
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery ribs, chopped
- 1 carrot, peeled and chopped
- 9.85 ml dried oregano
- 9.85 ml dried thyme
- 0.59 ml ground red pepper
- hot cooked rice
- chopped parsley
- Combine tomatoes with juice and broth in slow cooker. Sprinkle flour evenly over bottom of small skillet. Cook over high heat without stirring 3 to 4 minutes or until flour begins to brown. Reduce heat to medium; stir flour about 4 minutes. Stir in oil until smooth. Carefully whisk flour mixture into slow cooker.
- Add sausage, onion, bell pepper, celery, carrot, oregano, thyme, and red pepper. Stir well. Cover; cook on LOW 4 1/2 hours to 5 hours.
- Serve gumbo over rice. Sprinkle with parsley.
I think next time I make this I may add some crawfish and shrimp. We prefer our gumbo with a little more meat. I did use andouille sausage which always adds a little more spice.
I really enjoy this although I used hot Italian sausage because it was all I had and cooked it stovetop. The links were frozen so I removed the casing and cut into pieces. I browned for almost ten minutes then added one tablespoon and a half of flour and cooked another minute. Then proceeded with tomatoes, broth, veggies and seasoning as directed. Added 1 tsp brown sugar (because of the acidity in canned tomatoes), 2 tsp garlic powder, 1 tsp salt, and cooked for one hour stovetop on low. I loved this so much I made it 2x this week. Thanks for a great recipe!
This was very simple to make.. I did use less Italian seasonings for personal preference, but otherwise made as directed. Thanks for the recipe.