Tuesday, August 25, 2009

Crock Pot Gumbo for Brooke!

Is it easy? Yes, Brooke, it's easy, but be sure not to cook for yourself on your birthday! ;o)
On any given busy day I often opt to pull out the CrockPot (aka Slow Cooker). Today we were over 90*F (hot for us), and the last thing I needed to do was turn on my oven--hence a perfect reason to pull out my crockpot! This gumbo recipe is perfect for any day of the year and better as leftovers! ENJOY!
Chicken & Sausage Gumbo
Serves 6-8 (depending on your portion size)
3 chicken breasts, bone & skin
3 chicken thighs, bone & skin
Salt & Pepper
Cooking spray
1 yellow onion, diced
1 red & green bell pepper, each diced
1 celery stalk, chopped
3 cloves garlic, thick slices (don't mince for slow cooking)
1/3 cup canola oil
1/3 cup flour
3 cups chicken broth (I use Chicken Base 1 Tbsp + 3 cups water)
1 lb. chipotle or jalapeño turkey/chicken sausage (if you cannot find this use any turkey kielbasa-type sausage)
1 lb frozen, sliced okra
1/2 tsp cayenne pepper or 3 dashes hot sauce to preferred heat level
Rice or mashed potatoes to serve over
  • Season your chicken with salt & pepper. Spray skillet with cooking spray and bring to a medium-high heat. Add chicken, skin side down, and cook for 7 minutes, flip and cook for another 3-5 minutes. Place chicken in crock pot, skin side down.

  • Meanwhile, prep your vegetables on a cutting board. Once you pull out your chicken, toss in your vegetables (peppers, onions, celery). Cook for 5 minutes and add garlic and cook for another 1-2 minutes. Pour veggies over chicken in crock pot.

  • Next, in the same skillet add 1/3 cup of oil and have your flour ready. Once the oil gets warm, add in flour and whisk until blended. Continue to whisk your roux until it gets a golden or light brown color--about 7-10 minutes. Add in chicken broth and cook until thickened. Pour thickened mixture over veggies and chicken in crock pot.

  • Slice sausage in 2" thick rounds and add to mixture.

  • Cook mixture for 3 hours on high or 5-8 hours on low. The last 30 minutes of cooking add in your okra. The okra will thicken your base, too. This is also a perfect time to start rice or potatoes, which ever you prefer is fine. Stir in your cayenne or hot sauce and season as needed with S&P.

  • If you would like to add in seafood wait until the last 5 minutes of cooking to add in shrimp or scallops.


Nancy said...

Yummy! I hope I can copy it without a hitch. We were out to dinner so could not look until this morning. Would I add cooked shrimp? Mom

Nicole M., MS, RD, LD said...

Two of my most favorite things: crock pots and gumbo. I am making this next week! Thanks for posting, it sounds wonderful!


P.S. Do you know if the skin is left on the chicken for a specific purpose? I wonder if I could remove it before throwing it in, or just using boneless, skinless chicken breasts?