After one failed attempt, I finally got the dark roux made and had this protein-packed, mildly spicy, hearty gumbo bubbling away in the slow cooker!
The trick to making a dark roux is low and slow. I had my heat turned up too high the first go 'round and the whole house smelled of burnt oil...oops! Thank goodness for lovely scented candles. :)
Here is how to make it:
Crock Pot Gumbo
1/3 cup all-purpose flour
1/3 cup cooking oil
3 cups water
12 oz smoked sausage, sliced and browned
1 1/2 cups cooked chicken, chopped
2 cups sliced okra
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
4 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground red pepper
1 (14 oz) can diced tomatoes, undrained
1 (12 oz) package frozen shelled and deveined cooked medium shrimp, rinsed
Warm cooked rice (Uncle Ben's Ready Rice makes it so easy!)
Start by making the roux (good luck!). In a heavy 2-quart saucepan, stir together the flour and oil until smooth. Cook over medium to medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium to medium-low and continue to cook stirring constantly for about 15 more minutes or until a dark, reddish-brown roux forms. Set aside and let cool.
Brown the smoked sausage in a skillet over medium heat and set aside.
Place water in a 5-quart crock pot or slow cooker. Stir in the roux. Add the sausage, chicken, okra, onion, bell pepper, celery, garlic, salt, pepper, diced tomatoes, and ground red pepper. Cover and cook on low for 6 to 7 hours. Then add the shrimp for 20 more minutes.
Serve over warm cooked rice.
Original recipe can be found here.