|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||35%|
|Saturated Fat 8g||42%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 3g||12%|
|*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.|
This slow cooker chicken gumbo is full of flavor! Smoked sausage, diced cooked chicken, and sliced okra are among the ingredients. And, like all good gumbos, it starts with a roux. Feel free to add about 1/2 pound of peeled and deveined shrimp the last 20 minutes of cooking time.
Serve this flavorful gumbo with hot cooked rice and a salad.
- 1/3 cup all-purpose flour
- 1/3 cup cooking oil (a neutral-flavor oil, such as corn oil or canola)
- 3 cups chicken broth
- 12 to 16 ounces smoked sausage, sliced about 1/2-inch thick (spicy sausage, such as andouille)
- 2 to 3 cups diced cooked chicken
- 1 1/2 cups sliced okra
- 1 cup chopped onion
- 1/2 cup chopped green pepper
- 1/2 cup chopped celery
- 4 cloves garlic (minced)
- Dash of salt (to taste)
- 1/2 teaspoon pepper
- 1/4 teaspoon ground red pepper
For the Roux
In a heavy 2-quart saucepan stir together flour and oil until smooth.
Cook over medium-high heat for 4 minutes, stirring constantly.
Reduce heat to medium.
Continue to cook, stirring constantly, for about 15 minutes more or until roux is dark reddish brown.
Let the roux cool.
For the Gumbo
Add chicken broth to a 3 1/2 to 6-quart slow cooker. Stir in the roux.
Add sausage, chicken, okra, onion, green pepper, celery, garlic, salt, pepper, and red pepper.
Cover and cook on Low for 7 to 9 hours, or High for 4 to 5 hours.
Skim off fat.