Crock Pot Chicken and Sausage Gumbo

by Tsh Oxenreider

Tsh is the founder of this blog and just finished traveling around the world with her husband and 3 kids. Her latest book is Notes From a Blue Bike, and believes a passport is one of the world's greatest textbooks.

Adapted from the Better Homes & Gardens Cookbook

Photo by Brandee

    1/3 cup all-purpose flour
    1/3 cup oil
    3 cups water
    12 ounces cooked sausage links, sliced
    1/2 cups diced cooked chicken (from my weekly roast chicken)
    2 cups sliced okra or 10-ounce package frozen okra
    1 cup onion, diced (about 1 large)
    1/2 cup green pepper, diced
    1/2 cup celery, diced
    4 cloves garlic, minced
    1/2 tsp. salt
    1/2 tsp. ground black pepper
    1/4 tsp. ground red pepper
    3 cups hot cooked rice

To make the roux, stir together oil and flour in a medium saucepan until smooth. Cook over medium-high heat for about 5 minutes, stirring constantly. Reduce heat to medium; cook and stir constantly about 15 minutes more until it’s a dark, reddish-brown color. Cool.

Place water in a Crock Pot and add roux; stir. Add sausage, chicken, okra, onion, pepper, celery, garlic, salt, black pepper, and red pepper. Cover and cook on low heat for 6-7 hours, or on high heat for 3 hours. Skim off the fat, and serve over rice.

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