Crock Pot Chicken and Sausage Gumbo With Shrimp |
|
 |
Prep Time: 20 Minutes Cook Time: 540 Minutes |
Ready In: 560 Minutes Servings: 6 |
|
For all you crock pot lovers! A time saver You can pre make the roux! Ingredients:
1/3 cup all-purpose flour |
1/3 cup cooking oil |
3 cups water |
12 ounces smoked sausage, sliced & browned |
1 1/2 cups chopped cooked chicken |
2 cups sliced okra or 1 (10 ounce) package frozen whole okra, partially thawed and cut into 1/2 inch slices |
1 cup chopped onion |
1/2 cup chopped green sweet pepper |
1/2 cup chopped celery |
4 garlic cloves, minced |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon ground red pepper |
1 (14 ounce) can diced tomatoes, undrained |
1 (12 ounce) package frozen shelled deveined cooked medium shrimp, rinsed |
3 cups hot cooked rice |
Directions:
1. For the roux, in a heavy 2-quart saucepan stir together the flour and oil until smooth.
2. Cook over medium-high heat for 5 minutes, stirring constantly.
3. Reduce heat to medium.
4. Cook and stir constantly about 15 minutes more or until a dark, reddish-brown roux forms.
5. Cool.
6. In a 5-quart crockery cooker place water.
7. Stir in roux.
8. Add sausage, chicken, okra, onion, sweet pepper, celery, garlic, salt, pepper, can tomatoes, and ground red pepper.
9. Cover; cook on low-heat setting for 6 to 7 hours then add shrimp for 20 minutes.
10. Skim off fat.
11. Serve over the hot cooked rice.
|
|