How To make Chicken And Sausage Gumbo (Crockpot)
Ingredients
1/3
cup
flour, all-purpose
1/3
cup
cooking oil
3
cup
water
12
oz
smoked sausage links, fully cooked, sliced 1/2 inch thick
2
cup
chicken, cooked, chopped
2
cup
okra, sliced OR one 10 oz package frozen
1
cup
onion, chopped
1/2
cup
green pepper, chopped
1/2
cup
celery, chopped
4
each
garlic cloves, minced
1
teaspoon
salt
1/2
teaspoon
pepper
1/4
teaspoon
red pepper
1
rice, cooked, hot
Directions:
For roux, in a heavy 2 quart saucepan stir together flour and oil till smooth. Cook over medium-high heat 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir constantly about 15 minutes more or till a dark, reddish brown roux forms. Cool.
In a 3 1/2, 4, 5, or 6 quart crockery cooker place water. Stir in roux. Add sausage, chicken, okra, onion, green pepper, celery, garlic, salt, pepper, and red pepper. Cover; cook on low-heat setting for 10-12 hours or on high-heat setting for 4 1/2 to 5 hours. Skim off fat.
Serve over rice. Makes 6 servings.
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Creole Chicken and Sausage Gumbo | #SoulFoodSunday
Creole Chicken and Sausage Gumbo | #SoulFoodSunday - Join me for another episode of Soul Food Sunday (#SoulFoodSunday), where I'll be sharing my recipe for Creole Chicken and Sausage Gumbo. Get ready to drool as I guide you through the process of preparing this mouthwatering dish. Subscribe to my channel to never miss a delicious recipe!
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Ingredients:
1 cup All-Purpose Flour
1 cup Vegetable Oil
2 tbsp. Olive Oil
1 Bell Pepper, finely diced
1 Onion, finely diced
4 - 5 stalks Celery finely diced
5 cloves Garlic minced
Chicken Thighs
3 Bay Leaves
28 oz. diced Tomatoes
64 oz. Chicken Stock
1/2 tbsp. Cajun Seasoning
1 tsp. Cayenne Pepper
1 tbsp. Gumbo File
2 Smoked Sausages
8 oz. frozen Okra
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The BEST Slow Cooker Chicken, Sausage, and Seafood Gumbo | Crockpot Gumbo |Crockpot Recipes |
The BEST Slow Cooker Chicken Sausage and Seafood Gumbo | Crockpot Gumbo Recipe |
Crockpot Chicken,Sausage, & Seafood Gumbo
Ingredients:
2 LBS Boneless Skinless Chicken Thighs
2 Cups Chicken Broth
12-24 Oz Sausage (Andouille)
2-3 LBS Medium Shrimp
1.5-2 LBS Crab Legs
3 stalks Celery (Diced)
1 Green Bell Pepper (Diced)
1 Med Onion Diced
Minced Garlic
28oz Canned Diced tomatoes
1 1/2 TBS Creole Season
3 Bay Leaves
1 TBS Gumbo File
Roux:
1/2 Cup Flour
1/2 Cup Oil or Bacon Grease
Directions:
Dice and sear sausage and add to your crockpot
In the same pan you seared the sausage over Med/Med Low Heat add Bacon Grease or Oil slowly mix in the flour whisking continuously to start the ROUX
Continue whisking NONSTOP and slowing mixing in your flour and the roux will start to darken and get thicker.
(Do not rush this process)
Once you get the needed texture add the following with you roux bell peppers, celery, and onions, and lastly minced garlic
Mix everything together and add it to your crockpot
Next add the chicken Broth and mix it all together followed by your Chicken thighs, creole Seasoning, diced tomatoes and bay leaves. Mix it all well.
Cover crockpot and cook on High for 2.5 hours
After 2.5 Hours if no seafood then add gumbo file mix well and enjoy!
For Seafood Gumbo:
add in your seafood shrimp and crabs and get them covered in the gumbo
Cover crockpot and cook additional 30 Minutes on High
After 30 Additional minutes add gumbo file mix well
Serve and Enjoy!
Perfect Gumbo At Home | How To Make Gumbo #onestopchop
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How To: Make Chicken and Sausage Gumbo with Isaac Toups
Chef Isaac Toups, of Toups Meatery, teaches us how to make a New Orleans style chicken and sausage gumbo. Isaac lets us in on the importance of taking it slow and enjoying a beer while cooking, while expertly formulating his savory stew.
Check out the recipe here:
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