My best friend Steven mentioned that he made the most delicious crockpot gumbo. Of course, I had to try it! This is a super simple, easy preparation meal. Lots of flavor that even the steak and potato folks will love! Which I cannot complain about. This recipe is an adaptation from blogger The Lexingtonienne.
1/4 C olive oil (original recipe calls for Canola, but I prefer EVOO)
1/4 C all-purpose flour
1-1/2 lbs boneless skinless chicken breasts, diced (original recipe calls for chicken thighs, but breasts are healthier)
1/2 lb andouille sausage, cut into bite-size pieces
1/2 lb shrimp, peeled and cooked
1 large yellow onion, diced
1 green bell pepper, diced
3 cloves garlic, diced
1 bag of frozen cut okra
1 14.5 oz can diced tomatoes, undrained
1 6oz can of mild diced green chilies, undrained
2 bay leaves
1/4 tsp cayenne pepper
1 tsp sugar
Black pepper to taste
1 tsp Zatarain’s creole seasoning
1) In a medium, heavy saucepan over medium-high heat, combine EVOO and flour to make your gravy.
2) Whisk constantly for 3-4 minutes, until gravy becomes fragrant and begins to darken.
3) Turn heat down to low and whisk constantly for several more minutes, until the gravy is the color of peanut butter.
4) Pour the gravy into the crock pot.
5) Add all remaining ingredients except the shrimp.
6) Stir and cover. Cook on low for 7-9 hours or high heat for about 3 1/2 to 4 hours.
7) Add the shrimp 20 minutes before serving.
8) Add one scoop of rice to center of bowl and pour desired amount of gumbo over top.
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