Sunday, February 28, 2010

Crock Pot Gumbo Recipe

Crock Pot Gumbo
3 tablespoons all purpose flour
3 tablespoons oil
1/2 pound smoked sausage, cut into 1/2 inch slices

3/4 lb. boneless chicken thighs, cut into bite-size pieces
2 cups frozen cut okra
1 large onion, chopped
1 large green bell pepper, chopped
3 garlic cloves, minced
1/4 teaspoon ground red pepper (cayenne)
1/4 teaspoon pepper
1 (14.5 ounce) can diced tomatoes, undrained
1 (12-ounce) package frozen shelled deveined cooked medium shrimp, rinsed
1 1/2 cups uncooked regular long-grain white rice
3 cups water

  1. In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes. Reduce heat to medium. Cook, stirring constantly, about 10 minutes or until mixture turns reddish brown.
  2. Place flour-oil mixture in 3 1/2 to 4 quart Slow Cooker. Stir in all remaining ingredients except shrimp, rice and water. Cover and cook on low setting for 7-9 hours.
  3. When ready to serve, cook rice in water as directed on package.
  4. Meanwhile, add shrimp to gumbo mixture in crockpot and mix well. Cover and cook on low setting for additional 20 minutes. Serve gumbo over rice.

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