Crock Pot Mungo Gumbo

Recipe by Bergy
READY IN: 6hrs 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup mung beans, soaked over night
  • 13
  • 13
    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
  • 12
    cup onion, chopped
  • 34
    cup sweet peppers, mixed or 3/4 cup all green pepper, chopped
  • 1 12
    cups zucchini, peel on,cut in bite size chunks
  • 34
    cup frozen peas
  • 1 12
    cups yams, peeled cut in bite size chunkd
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DIRECTIONS

  • 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.
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