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Gumbo

New Orleans classic.  I am not a huge fan of crock pot stuff but I have to admit the ease of throwing in ingredients and letting it go is nice .. with that being said this recipe has a lot of prep work.

INGREDIENTS

  • 1cup cooking oil
  • 1cup all-purpose flour
  • 1 large onion, diced
  • 2 bell peppers, diced (Red, Green or Yellow)
  • 2 jalapeno pepper
  • 2 celery ribs (cut small)
  • 1lb andouille sausages or 1 lbchorizo sausage
  • 1lb shrimp (optional)
  • 1 12lbs chicken
  • 4 garlic cloves
  • 1 tablespoon oregano
  • 1 tablespoon basil
  • 1 tablespoon thyme
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • 1 teaspoon red pepper flakes
  • 4 cups chicken stock
  • 4 cups rice (prepared)

DIRECTIONS

  1. Make a roux: Combine cooking oil and all-purpose flour in a small saucepan and heat on medium low for 15 to 20 minutes stirring regularly until it turns a chocolatey brown. Black lumps means you’ve burned it ;).
  2. Meanwhile dice your vegetables and place them in the slow cooker.
  3. Slice the sausages into discs and fry them until golden brown, add to slow cooker.
  4. Cube the chicken and fry until no pink remains, add to slow cooker.
  5. Pour roux over contents of slow cooker.
  6. Add 4 cups of chicken stock to slow cooker.
  7. Add spices to slow cooker, stir well.
  8. Cook on low for 8 hours or high for 5 hours.
  9. Optionally add cooked shrimp and heat for an additional 20-30 minutes.
  10. Serve over a bed of rice prepared as per it’s package instructions.

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