Flashback to 2012 when I found this simple crockpot gumbo recipe. I was nervous Brian wouldn't like it, since it came from a crockpot and he's a big lover of gumbo and all. So I just made it without telling him in hopes he would love it. Mission accomplished... he LOVED it! Asked for it over and over again and now we look forward to this goodness all the time.
You might remember we included this recipe in our WEDDING FAVOR COOKBOOKS. It's for real good when we pick it for a top ten! Anyway, here's the recipe. Try and LOVE!
PS. You can really make this as simple or complicated as you wish-- when I'm in a hurry I use mainly frozen everything. I also have a jar of DARK ROUX, I'm sure I have talked about this before (because it's amazing!!!)
CROCK POT GUMBO
1/4 C canola oil
1/4 C all-purpose flour
1 1/2 lbs boneless skinless chicken thighs, trimmed and cut into bite-size pieces (I use breast meat, too)
1/2 lb Andouille sausage, cut into bite-size pieces
1/2 medium to large onion, chopped
1 green bell pepper, chopped
3 cloves garlic, chopped
1 C frozen cut okra (or more if you’re an okra lover)
1 14.5 oz can diced tomatoes, undrained
1 small can mild diced green chilies, undrained
2 bay leaves
1/4 tsp cayenne pepper
1 tsp sugar
black pepper to taste (but be pretty generous)
1 tsp Creole seasoning, such as Zatarain’s (If you happen to have it. If not, you’ll be fine without it.)
1/2 lb shrimp, peeled and cooked
In a medium, heavy saucepan over medium-high heat (closer to medium than high), combine oil and flour to make your roux. Whisk constantly for 3-4 minutes, until the roux becomes fragrant and just begins to darken. Turn heat down to low and whisk constantly for several more minutes, or until the roux is about the color of peanut butter.
Pour the roux into the crock pot. Add all remaining ingredients EXCEPT shrimp. The mixture will seem all raw and gross at this point. Trust. Stir and cover. Cook on low for 7-9 hours.
When you have about 20 minutes to go, add the shrimp. Serve over rice.
Enjoy! :) xoxo.