Chicken Sausage and Shrimp Gumbo
Put a little zest in your next meal with this classic slow-cooker recipe.
Photo by Michael Phillips
SERVES 8
½ cup vegetable oil (canola or corn)
½ cup all-purpose flour
1 large onion, chopped
2 bell peppers, diced
2 celery stalks, sliced
3 garlic cloves, minced
2 tablespoons olive oil, more if needed
1 pound skinless, boneless chicken thighs or breasts, cut into bite-size pieces
1 pound andouille sausage, thick sliced
4 cups chicken stock
1 14.5-ounce can diced tomatoes
2 teaspoons Creole or Cajun seasoning
1 teaspoon dried thyme
½ teaspoon cayenne pepper
2 bay leaves
1 pound medium shrimp, peeled and deveined, refrigerated until ready to use
3 cups sliced okra, fresh or frozen, optional
½ cup fresh chopped parsley
Cooked rice
Hot sauce, for serving
In a medium skillet over medium-low heat, combine oil and flour. Using a flat whisk, whisk continuously until roux is a peanut butter brown and has a nutty smell, about 15 minutes. Remove from heat. Into the insert of the slow cooker, place the onions, bell peppers, celery and garlic.
In a large skillet over medium heat, heat olive oil. Saute chicken and sausage until brown and add to slow cooker. Pour roux over contents of slow cooker, followed by stock, tomatoes, Cajun seasoning, thyme, cayenne and bay leaves. Stir well, cover and cook on low setting for 6 hours. Add shrimp, okra and parsley and continue to cook for an additional 15–20 minutes. Remove bay leaves and serve, in bowls, over a bed of rice. Pass the hot sauce.
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