Compared to other methods of preparing gumbo this one is relatively quick and simple. The results however are top-notch and sure to please. Serve with rice.
Ingredients
- vegetable oil: 0.33333 cup
- all-purpose flour: 0.33333 cup
- water: 3 cups
- smoked sausage, quartered lengthwise and: 0.75 pound (sliced)
- ½ cups cubed cooked chicken: 1 piece
- okra: 2 cups (sliced)
- onion: 1 cup (chopped)
- green bell pepper: 0.5 cup (chopped)
- celery: 0.5 cup (chopped)
- garlic: 4 clove (minced)
- salt: 0.5 tsp
- ground black pepper: 0.5 tsp
- cayenne pepper: 0.25 tsp
Metric Conversion
Stages of cooking
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Heat the vegetable oil in a saucepan over medium-high heat. Whisk in the flour to form a thick paste until smooth, about 3 minutes.
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Reduce heat to medium and continue cooking, whisking constantly, until the flour turns a dark reddish-brown roux, about 15 minutes. Set aside to cool.
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Pour water into a slow cooker.
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Stir in the roux, sausage, chicken, okra, onion, bell pepper, celery, garlic, salt, black pepper, and cayenne pepper.
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Cover and cook on Low for 6 to 7 hours.
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Skim off fat with a spoon.
