Rediscover the slow cooker and make this crock pot chicken gumbo to delight your family. Authentic gumbo does not always have to be made in the traditional way on the cooktop.
There are times when using a slow cooker is the perfect approach to having a fully cooked meal ready to serve when you return home from work or play.
Crock pot cookery is reborn with this fantastic gumbo recipe. Having only 20 minutes preparation time, it is the perfect dish for a busy lifestyle. No stirring and no monitoring required. Your investment time is minimal while the slow cooking technology does all the work for you. It's a great weekend recipe and perfect for game day.
Making gumbo in your crock pot is a fantastic way to put your slow cooker back to work. Gumbo really benefits from slow cooking and this recipe makes preparing Louisiana's favorite food fast and easy.
Using a Crockpot or slow cooker is very easy. But there are always more things to learn. New crockpots have timers that help the cooking process, divided liners and have a modern and sleek appearance that look good on your counter top. Clean up is easy and they take up less of your counter top space.
Crock Pot Chicken Gumbo
1 lb Chicken breast cut into bite size pieces
1 lb Smoked sausage sliced or diced
1-10 oz package frozen seasoning blend (onion, peppers, celery)
7 cups chicken stock (reserve 3 cups to the side)
3 cloves garlic
1-10 oz package frozen okra sliced (defrost first)
1-10 oz can Ro*Tel tomatoes
1 1/2 cups dry roux
1 teaspoon Worcestershire sauce
1 teaspoon Tony Chacheres Original Creole Seasoning
1/4 teaspoon black pepper
1 Teaspoon Tabasco
1/2 cup green onions chopped
Place chicken, sausage, seasoning blend, 4 cups of stock, garlic, okra and tomatoes in crock pot. Stir and set heat on high.
Heat the 3 cups of stock you held in reserve almost to a boil and stir in dry roux to blend. Add to crock pot and stir all ingredients well.
Cook for 4 hours on high. Remove lid and add Worcestershire sauce, Tony's Seasoning, black pepper and Tabasco. Stir well. Replace lid and cook 1 hour on high. It is best to add the seasonings at the end so they don't loose taste during the long cooking time.
If gumbo is too thin for your tastes, remove lid and allow to cook for one hour to remove some of the liquid.
*If you will be away from home all day, put all the ingredients into the slow cooker and set the heat on low. The gumbo will be just right in 8-10 hours.
Serve over cooked rice and top with green onions. Don't forget toasted french bread and green salad.
Will make 10-12 servings.