Crockpot Chicken and Sausage Gumbo Cook Time: 7 hours Serves: 6-8
3 tablespoons all-purpose flour
3 tablespoons oil
½ pound smoked sausage, cut into ½” slices
3/4 to 1 pound boneless chicken thighs, cut in bite-size pieces
1½ to 2 cups frozen cut okra
1 cup chopped onion
½ cup chopped green bell pepper
3 cloves garlic, minced
¼ teaspoon ground cayenne pepper, or to taste
¼ teaspoon ground black pepper
1 can (14.5 ounces) diced tomatoes, undrained
1 cup frozen medium shrimp, cleaned and cooked
1½ cups uncooked regular long-grain white rice (not instant)
3 cups chicken broth or water
- In small saucepan, combine flour and oil; mix well. Cook; stirring constantly over medium-high heat for 5 minutes. Reduce heat to medium-low; cook, stirring constantly, about 8 to 12 minutes or until mixture turns a light red-brown.
- Place flour and oil mixture in 3 ½ to 4-quart crockpot. Stir in all remaining ingredients except shrimp, rice, and broth or water. Cover and cook on LOW for 7 to 9 hours.
- Add cooked shrimp to the gumbo; mix well. Cover and continue to cook on LOW for 20 minutes longer.
- Meanwhile, cook rice in the broth or water according to package directions. Serve gumbo over the hot cooked rice.