Crock-Pot Chicken and Sausage Gumbo

Submitted by admin on Mon, 08/17/2009 - 22:29
in
0
Your rating: None

Summary

Yield5
RecipesCrockpot

Description

To ease a last minute time crunch, make the roux ahead of time. When cooked, the roux should be a coppery color, similar to a tarnished penny.

Ingredients

  • 1/3 cup all-purpose flour

  • 1/3 cup cooking oil

  • 3 cups water

  • 12 ounces fully cooked smoked sausage links, quartered lengthwise and sliced

  • 1-1/2 cups chopped cooked chicken or 12-ounces skinless, boneless chicken breasts or thighs, cut int

  • 2 cups sliced or one 10-oz package frozen whole okra, partially thawed and cut into 1/2-inch slices

  • 1 cup chopped onion

  • 1/2 cup chopped green sweet pepper

  • 1/2 cup chopped celery

  • 4 cloves garlic, minced

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • 1/4 teaspoon ground red pepper

  • 3 cups hot cooked rice

Instructions

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. Cool.

In a 3-1/2-, 4-, or 5-quart crockery cooker place water. Stir in roux. Add sausage, chicken, okra, onion, sweet pepper, celery, garlic, salt, pepper, and ground red pepper.

Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Skim off fat. Serve over the hot cooked rice.