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This is a good little chicken gumbo and crock pot combo.  For a little extra pizzaz and authenticity you can add Tony Cachere’s Creole Seasoning or Instant Roux mix if you have some in the cabinet.  I’m guessing if you do you probably live in the South.

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! Repeat.  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.  Cook this for 6-7 hours on low.  Skim off fat and serve over hot rice. Delicious!

crock pot chicken |