Gumbo Pot Recipe
Description
Gumbo is a classic Creole dish that originated in Louisiana. It is a thick soup or stew that is usually made with a roux, a mix of flour and fat, as the base. It is usually made with meats like chicken, sausage, or shrimp, and can also contain a variety of vegetables. Gumbo is usually served over rice, but can also be served with a variety of other accompaniments like cornbread or potato salad. This version of gumbo is made in a slow cooker for convenience and ease.
Prep Time
It takes about 20 minutes to prepare this gumbo. This includes chopping the vegetables and prepping any other ingredients you may need. It is a good idea to have all of your ingredients measured and ready to go before you start cooking.
Cook Time
This gumbo takes approximately 6 hours to cook in a slow cooker. The slow cooker allows all of the flavors to meld together and the ingredients to tenderize. It is a great way to make a flavorful meal with minimal effort.
Ingredients
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 1 large onion, chopped
- 2 celery stalks, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon cayenne pepper
- 1 (14.5 ounce) can diced tomatoes
- 3 cups low-sodium chicken broth
- 1 pound peeled, deveined shrimp
- 1/2 pound smoked sausage, cut into 1/2-inch slices
- 1/2 pound cooked chicken, diced
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions
In a medium saucepan, heat the oil over medium heat. Add the flour and whisk together until you have a paste-like consistency. Cook the roux, whisking constantly, until it is a deep golden brown. This should take about 10 minutes.
Add the onion, celery, bell pepper, and garlic to the roux and cook for 3 to 5 minutes, or until the vegetables are tender. Add the bay leaves, thyme, cayenne pepper, and diced tomatoes and stir to combine.
Transfer the mixture to a slow cooker and add the chicken broth. Stir to combine. Cover and cook on low for 3 to 4 hours, or until the vegetables are tender.
Add the shrimp, sausage, and chicken to the slow cooker and stir to combine. Cover and cook for an additional 2 to 3 hours, or until the shrimp are cooked through.
Stir in the parsley and season with salt and pepper to taste. Serve over cooked white rice.
Equipment
- Medium saucepan
- Whisk
- Slow cooker
- Spatula
Notes
This gumbo can be made ahead of time and frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and then heat in a saucepan over low heat.
Nutrition: Per Serving
- Calories: 323 kcal
- Fat: 11 g
- Carbohydrates: 21 g
- Protein: 28 g
- Sodium: 699 mg
- Fiber: 4 g
Recipe Tips
This gumbo can be made with any combination of meats and vegetables. Feel free to use what you have on hand. You can also use a different type of sausage, such as andouille or kielbasa.
For a spicier gumbo, add more cayenne pepper or a teaspoon of hot sauce. For a milder flavor, reduce the amount of cayenne pepper.
To make this gumbo vegetarian, substitute the chicken broth with vegetable broth and omit the meat. You can also add extra vegetables like okra, squash, or eggplant.
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