If y'all like Gumbo; y'all gonna love this recipe. The key to a good pot of Gumbo is in the Roux. However, these days I think everyone is trying to eat healthier and we don't have a lot of time to be spending in the kitchen. That's why I'm jumping for joy over this crock pot Gumbo recipe. It's so much easier than the traditional Gumbo and the Roux is made from flour and olive oil (not fatty grease).
Ladies, get your recipe cards out because this is the easiest Gumbo I've ever made. And it's delish!!!
Chicken & Shrimp Crock Pot Gumbo
3 tablespoons all-purpose flour
3 tablespoons oil ( I use olive oil)
1/2 pound smoked sausage, cut into 1/2 inch slices
3/4 to 1 pound boneless chicken thighs, cut in bite-size pieces
1 1/2 to 2 cups frozen cut okra1 cup chopped onion
1/2 cup chopped green bell pepper3 cloves garlic, minced
1/4 teaspoon ground cayenne pepper, or to taste
1/4 teaspoon ground black pepper1 can (14.5 ounces) diced tomatoes, undrained
1 cup frozen medium shrimp, cleaned and cooked
1 1/2 cups uncooked regular long-grain white rice3 cups chicken broth
1.) In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes. Reduce heat to medium-low; cook, stirring constantly, about 8 to 12 minutes or until mixture turns a light red-brown.
2.) Place flour and oil mixture in 3 1/2 to 4-quart crock pot. Stir in all remaining ingredients except shrimp, rice, and broth. Cover and cook on LOW for 7 hours.
3.) Add cooked shrimp to the gumbo; mix well. Cover and continue to cook on LOW for 20 minutes longer. Meanwhile, cook rice in the broth according to package directions. Serve gumbo over the hot cooked rice.