November 20, 2010

Slow Cooker Gumbo

  • 1/3 cup flour
  • 1/3 cup cooking oil
  • 3 cups chicken broth
  • 12 to 16 ounces smoked sausage, sliced about 1/2" thick
  • 2 cups chopped cooked chicken
  • 2 cups diced cooked chicken
  • 1 to 2 cups sliced okra
  • 1 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped celery
  • 4 cloves garlic, minced
  • salt, to taste
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground red pepper
  • boiled white rice

For 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 roux cool.

Add chicken broth to a 3 1/2 to 6-quart slow cooker. Stir in roux. Add sausage, chicken, okra, onion, green pepper, celery, garlic, salt, pepper, and red pepper. Cover and cook on LOW for 8 to 10 hours, or HIGH for 4 to 5 hours.
Skim off fat. Serve with hot cooked rice.
Makes 6 servings.

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