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Slow Cooker Kielbasa And Chicken Gumbo
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- #117575
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
1/3 cup all-purpose flour
3/4 cup vegetable oil
3 cups water
1 pound fully cooked andouille or kielbasa sausage, halved lengthwise, sliced 1/4-inch thick
2 cups chopped cooked chicken
2 cups sliced fresh okra
OR
1 package (10 ounce size) frozen okra
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne
Hot cooked rice
directions
Stir flour and oil in heavy 2-quart saucepan until smooth. Place over medium-high heat. Cook 5 minutes, stirring constantly. Reduce heat to medium. Cook, stirring constantly, 15 minutes or until dark reddish- brown in color. Cool.
Pour water into 3 1/2 - to 6-quart slow cooker. Stir in flour mixture. Add sausage, chicken, okra, onion, bell pepper, celery, garlic, salt, black pepper and cayenne. Cover and cook on low for 10 to 12 hours or on high for 4 1/2 to 5 hours. Skim off fat.
Serve over rice.
added by
joshua1
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
609 calories, 50 grams fat, 14 grams carbohydrates, 26 grams protein per serving. This recipe is low in carbs.
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reviews & comments
January 2, 2010
We loved this recipe, but we did make a few small changes. First, we sauteed the onion, green pepper and celery first. That's purely a matter of personal preference, we like the vegetables softer. Second, we doubled the recipe. Unless you're serving this with a lot of rice, the basic measurements may only feed 2-3 people, not 6. Also, unless you are very good at making a roux, do not use the medium-high heat recommended. Roux can go from perfect to burnt in a matter of seconds. Use a lower heat, it will take longer but your success rate will be higher. Lastly, there is no file (pronounced fee-lay) in this gumbo, so we added some during the last 20 minutes or so of cooking. The proportions of all the other ingredients was perfect and it cooked wonderfully in our crock pot (if you have a crock pot that runs "hot" you'll want to cook this on low for 3-4 hours)