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Slow-Cooker Gumbo
Slow-Cooker Gumbo
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Prep Time:
45 minutes
Total Time:
6 hours 45 minutes
Slow cooker Mardi Gras gumbo with Andouille sausage, chicken, rice, and Cajun spices.
Ingredients:
  • 1 tablespoon olive oil
  • 14 oz andouille sausage, sliced
  • 1 cup diced onion
  • 1 cup diced green bell pepper
  • 1 cup diced celery
  • 1 lb uncooked chopped chicken
  • 2 cups chopped okra
  • 1/4 cup vegetable or olive oil
  • 1/2 cup Gold Medal™ all-purpose flour
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon dried thyme leaves
  • 3 cups beef stock, warmed
  • 1 can (14 oz) diced tomatoes
  • 4 cups cooked white rice
  • 1/4 cup chopped green onions (4 medium)
Instructions:
  • Grease 6-quart slow cooker with cooking spray.
  • Preheat a 10-inch skillet over medium heat, drizzle with olive oil, and cook the sausage for about 7 minutes until lightly browned. Transfer the sausage to a slow cooker. In the same skillet, cook the onion, bell pepper, and celery until crisp-tender, then add to the slow cooker. Cook the chopped chicken in the skillet until no longer pink, then add to the slow cooker. Finally, add the okra to the slow cooker.
  • Heat vegetable oil in a heavy or cast-iron skillet over medium-low heat. Whisk in flour, Cajun seasoning, and thyme, and cook for 15 to 20 minutes until a brown, nutty-smelling roux forms. Add beef stock and whisk well, then bring to a boil while stirring constantly. Cook until thickened, then transfer to a slow cooker.
  • Combine diced tomatoes with the savory flavors in the slow cooker and give them a good stir. Cover and let it simmer on Low heat for 6 hours to allow the ingredients to meld together perfectly.
  • Before serving, top the gumbo with fresh green onions and serve with a side of fluffy rice.

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