|Nutritional Guidelines (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||25%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 32g||12%|
|Dietary Fiber 2g||6%|
|Total Sugars 4g|
|Vitamin C 14mg||69%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A Louisiana gumbo is a time-honored dish that can be time consuming to prepare, but when made in the crock pot, this hearty stew comes together quickly and then cooks unattended for several hours.
As with almost all gumbos, this slow cooker chicken and sausage version starts with a roux. You'll find all of the classic ingredients here, including the "holy trinity" of onion, bell pepper, and celery, along with sliced okra, chicken, shrimp, spicy sausage, and a dash of cayenne pepper.
Chicken thighs offer more flavor than chicken breasts but feel free to use boneless chicken breasts if you prefer. Use andouille sausage or another kind of spicy smoked sausage, and add the tomatoes for a Creole-style gumbo or omit them for a more Cajun-like gumbo.
For the Gumbo:
1/2 pound medium shrimp
3 tablespoons all-purpose flour
3 tablespoons vegetable oil
1/2 pound smoked sausage (cut into 1/2 inch slices)
1 pound boneless chicken thighs (cut into bite-size pieces)
1 1/2 cups sliced frozen okra
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
3 cloves garlic (minced)
2 cups chicken stock (unsalted or low sodium)
1/4 teaspoon cayenne pepper (or to taste)
1/4 teaspoon ground black pepper
1 (14 1/2-ounce) can diced tomatoes (undrained)
For the Rice:
Gather the ingredients.
Peel the shrimp: With the tip of a sharp knife, make a shallow cut down the back of each shrimp.
Remove the dark veins and rinse the shrimp under cold running water.
Bring a small saucepan of lightly salted water to a boil. Add the shrimp and cook for about 2 minutes, or until they are pink and opaque.
Drain and transfer the shrimp to a bowl. Cover and refrigerate.
Make the roux: Wipe the saucepan out and add the flour and oil; mix well. Place the saucepan over medium-high heat and cook for 5 minutes, stirring constantly.
Reduce the heat to medium-low and continue cooking for 8 to 12 minutes, or until the mixture turns a light reddish-brown. Stir constantly to prevent scorching.
Transfer the roux to the crock pot.
Add all of the remaining gumbo ingredients. Cover and cook on low for 7 to 9 hours.
Add the cooked shrimp to the gumbo; mix well. Cover and continue to cook on low for 15 to 20 minutes longer.
Meanwhile, cook the rice in the chicken stock or water following the package directions.
- Keep an eye on the roux as it cooks so that it does not burn. You want it to be the consistency of maple syrup.
- Traditional gumbo has rice in the broth, so if you prefer, add the rice to the gumbo just before serving. Just don't add it too early or the rice may soak up the liquid.
- The roux can be prepared the night before and refrigerated. In the morning, combine it with the remaining gumbo ingredients.