Amber, Nathan, Steph … forgive me. My gumbo recipe includes a crock-pot and is probably not even gumbo. There are questionable ingredients below. Please don’t be angry.
For the rest of you … I think this recipe is freaking delicious! First time I made roux I did almost burn the house down though. Oops.
This, and many other great basics, come from the Better Homes and Gardens New Cookbook (a.k.a “the red and white checkered cookbook”). Most of the meals served in Hil Street’s home come from this kitchen staple. I prepare everything for this gumbo the night before, and mix it together in the crock pot in the morning.
Chicken and Sausage Gumbo
1/3 cup all-purpose flour
1/3 cup cooking oil
3 cups water
12 ounces cooked smoked sausage links, quartered lengthwise and sliced (I have been known to use little smokies or even better, uncured hippy summer sausage from Whole Foods)
12 ounces skinless, boneless chicken breasts or thighs, cut into 3/4-inch pieces
One 10-ounce package frozen sliced okra, thawed
1 cup chopped onion (1 large)
1/2 cup chopped green sweet pepper (1 small)
1/2 cup chopped celery (1 stalk)
4 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
3 cups hot cooked rice
For roux, in a medium heavy saucepan stir together flour and oil until smooth. Cook and stir constantly over medium-high heat for 5 minutes. Reduce heat to medium. Cook and stir constantly about 15 minutes more or until a dark, reddish brown color is reached; cool. (OK – no. Here is what I do: I cook the roux on low medium heat for ~10 minutes then on lower heat for 30-45 minutes. When it’s dark red – like a tarnished penny – it’s done. I make it, cool it, and leave it in the fridge overnight. I just heat the roux a little before putting it in the crock pot.)
Place water in a 3-1/2- or 4-quart slow cooker. Stir in roux. Add sausage, chicken, okra, onion, sweet pepper, celery, garlic, salt, black pepper, and cayenne pepper.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Skim off fat. Serve gumbo over hot cooked rice. Makes 6 servings.