If You’ve Never Had Gumbo, You’re in For a Treat!
This isn’t your average soup or stew. This is authentic Cajun food without the heat. It’s just adapted a bit for the crock pot!
Again, this recipe isn’t “hot”. It’s a bit spicy but not “hot”. If you want that just add a couple tablespoons of Louisiana hot sauce to the recipe at the end. Better yet, set the bottle on the table, then everyone wins.
You need to do a little babysitting for a 20 minute stove session and the roux. No worries though. That 20 minutes you’re standing there is worth the end results.
You won’t be wasting that time the roux’s cooking either. You can chop your veggies. You’ll just need to stir what’s on the stove every minute or so.
Some slow cooker gumbo recipes don’t call for roux. Epic mistake. There is no REAL gumbo without roux.
I’m not a gumbo snob or anything. Don’t think that. I just know. I was raised in Louisiana and I’ve made pot after pot of this stuff. Roux just makes it tons better.
NOW…that being said. Do I always make roux? Absolutely not!
If this was “real” roux it would need to be stirred constantly…over the stove…for 45 minutes to an hour. Been there, done that…and would probably rather not eat. So this one is semi-authentic, just so you know.
Give this yummy, “semi-authentic” recipe a shot. Let me know what you think!
And as always Happy Crockin!
Scroll down for the Printable & Pinnable’s for this recipe…
- ⅓ cup all-purpose flour
- ⅓ cup butter (not margarine)
- 3 cups water + 3 tablespoons chicken flavored “Better than Bouillon” ~or~ 3 cups chicken broth
- 2 cans diced tomatoes (14.5 ounce)
- 1 small can tomato paste
- 1 bell pepper, chopped
- 1 medium onion, chopped
- 2-3 ribs of celery, chopped
- 1 1-pound bag of okra
- 1 tablespoon minced garlic
- 1 pound sausage link, cut into ½ inch pieces
- 1 pound chicken (raw or cooked, doesn’t matter), cut into cubes or shredded
- ¾ to 1 pound medium, shelled, deveined shrimp
- 1 tablespoon Cajun seasoning
- ¼ teaspoon cayenne pepper
- 2 bay leaves
- Salt and Pepper to taste
- Melt the butter in a cast iron skillet over medium-low heat.
- While it’s melting use a separate canister and mix the water and bouillon & set aside.
- Slowly sprinkle in the flour and stir well as you go.
- Stir constantly for 2 to 3 minutes ‘til the mixture turns golden brown.
- Very slowly add the bouillon water, stir constantly ‘til well incorporated.
- Now, butter or oil your slow cooker insert…clean-up’s easier this way J
- Turn heat to low and allow to cook while you chop all your veggies and toss in everything else, except the shrimp, in the slow cooker. Just make sure and stir it every couple minutes.
- Once you’ve everything tossed in the slow cooker and your roux is thick and bubbly, pour the roux mixture over the top.
- Stir well, cover and cook on low for 6 to 8 hours if any of the meat was raw. If you used precooked chicken, you can get away with 3 to 4 hours.
- About 30 minutes before serving turn the heat to high. Toss in the shrimp. Stir and cover again. Cook another 30 to 45 minutes. The shrimp with tell you when it’s done. If you use precooked shrimp, it just needs to be warm.
- Salt and pepper to taste then just serve this truly excellent dish with cooked rice and a side of cornbread.