Crock Pot Chicken Gumbo

This recipe is a little bit more involved because you have to make a roux.  It’s not hard to do and only takes about 15 minutes.  The roux will give a thick, hearty sauce to your gumbo.

To make the roux, combine flour and oil in a sauce pan on med/high heat stirring constantly until combined. Then cook about 15 min more on medium until you get a dark, reddish brown color. Do not burn! Allow this to cool.

Crock Pot chicken Gumbo

1/3 cup all-purpose flour
1/3 cup oil
1.5 cups water
1.5 cups chicken stock or broth
12 ounces cooked sausage links, sliced (optional)
1 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

Add water and stock to crock pot and stir in roux. Next add remaining ingredients, except rice.  My daughter won’t eat sausage, so I leave that out and double up on the chicken. Cook on LOW 6-7 hours. Skim off fat and serve over hot rice. Delicious!