Now that the weather has turned cold, I thought I'd pull out one of my favorite recipes. It requires a little bit of prep work the night before, but coming home to hot gumbo on a cold day was definitely worth it!
This is the original recipe I've used for a long time--however, I lightened up the recipe a little bit by using half the amount of roux and using Trader Joe's Smoked Chicken & Turkey Sausage instead of regular Andouille. I also modified the recipe to work in the slow cooker--but you can follow the stove top instructions in the original recipe if you'd rather just cook the whole thing in your Dutch Oven.
Delicious Slow-Cooker Gumbo with Chicken, Sausage, and Shrimp
1/2 cup vegetable oil
1/2 cup flour
1 large onion, chopped
1 large green bell pepper, chopped
2 celery stalks, chopped
1 pound smoked chicken sausage, quartered and sliced
4 cloves garlic, minced
salt and pepper (to taste)
Creole seasoning (to taste)
6 cups chicken broth
2 bay leaves
2 large chicken breasts
1/2 lb large raw shrimp (shelled and deveined)
Heat the oil in a Dutch oven or heavy pot over medium heat. When hot, whisk in flour. Continue whisking until the roux has cooked to the color of chocolate milk, 8 to 10 minutes. You can cook it until it's darker if you prefer the flavor, but be careful not to burn the roux. If you see black specks in the mixture, start over. (Note: If you prefer a thicker gumbo, double the amount of oil and flour to create more roux.)
Stir the onion, bell pepper, celery, and sausage into the roux; cook 5 minutes. Stir in the garlic and cook another 5 minutes. Season with salt, pepper, and Creole seasoning; blend thoroughly. Add the chicken broth and the bay leaves.
Place the chicken breasts in the crock of the slow cooker and pour the rest of the gumbo over top of it. Cook on low for 8 hours.
About an hour before you serve the gumbo, remove the chicken breasts, shred them, and add them back into the gumbo along with the raw shrimp.
Serve over rice.