Crock Pot Smoked Sausage Gumbo Food

SLOW COOKER CHICKEN GUMBO

Steps:

• In a heavy 2-quart saucepan stir together flour and oil until smooth.
• Cook over medium-high heat for 4 minutes, stirring constantly.
• Reduce heat to medium.
• Continue to cook, stirring constantly, for about 15 minutes more or until roux is dark reddish brown.
• Let the roux cool.
• Add chicken broth to a 3 1/2- to 6-quart slow cooker. Stir in the roux.
• Add sausage, chicken, okra , onion, green pepper, celery, garlic, salt, pepper, and red pepper.
• Cover and cook on low for 7 to 9 hours, or on high for 4 to 5 hours.
• Skim off fat. Serve and enjoy.

SMOKED SAUSAGE GUMBO (SLOW COOKER)

Steps:

• Combine tomatoes with juice and broth in slow cooker. Sprinkle flour evenly over bottom of small skillet. Cook over high heat without stirring 3 to 4 minutes or until flour begins to brown. Reduce heat to medium; stir flour about 4 minutes. Stir in oil until smooth. Carefully whisk flour mixture into slow cooker.
• Add sausage, onion, bell pepper, celery, carrot, oregano, thyme, and red pepper. Stir well. Cover; cook on LOW 4 1/2 hours to 5 hours.
• Serve gumbo over rice. Sprinkle with parsley.

CHICKEN AND SMOKED SAUSAGE GUMBO

Steps:

• Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the chicken broth. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.
• Season the chicken with the rub and add to the pot. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls.
• Combine all ingredients and store in an air-tight container.

SLOW COOKER CHICKEN AND SAUSAGE GUMBO

Steps:

• 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.
• 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.
• Pour water into a slow cooker.
• Stir in the roux, sausage, chicken, okra, onion, bell pepper, celery, garlic, salt, black pepper, and cayenne pepper.
• Cover and cook on Low for 6 to 7 hours.
• Skim off fat with a spoon.

CROCK POT CHICKEN AND SAUSAGE GUMBO WITH SHRIMP

Steps:

• For the roux, in a heavy 2-quart saucepan stir together the flour and oil until smooth.
• Cook over medium-high heat for 5 minutes, stirring constantly.
• Reduce heat to medium.
• Cook and stir constantly about 15 minutes more or until a dark, reddish-brown roux forms.
• Cool.
• In a 5-quart crockery cooker place water.
• Stir in roux.
• Add sausage, chicken, okra, onion, sweet pepper, celery, garlic, salt, pepper, can tomatoes, and ground red pepper.
• Cover; cook on low-heat setting for 6 to 7 hours then add shrimp for 20 minutes.
• Skim off fat.
• Serve over the hot cooked rice.

SLOW COOKER CHICKEN & SAUSAGE GUMBO

Steps:

• Make a roux: Combine cooking oil and all-purpose flour in a small saucepan and heat on medium low for 15 to 20 minutes stirring regularly until it turns a chocolatey brown. Black lumps means you've burned it ;).
• Meanwhile dice your vegetables and place them in the slow cooker.
• Slice the sausages into discs and fry them until golden brown, add to slow cooker.
• Cube the chicken and fry until no pink remains, add to slow cooker.
• Pour roux over contents of slow cooker.
• Add 4 cups of chicken stock to slow cooker.
• Add spices to slow cooker, stir well.
• Cook on low for 8 hours or high for 5 hours.
• Optionally add cooked shrimp and heat for an additional 20-30 minutes.
• Serve over a bed of rice prepared as per it's package instructions.

SMOKED SAUSAGE GUMBO

Steps:

• In a large skillet, saute the celery, onion, green pepper and carrot in oil until tender. Stir in flour until blended; gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened., Transfer to a 3-qt. slow cooker. Stir in the sausage, tomatoes, oregano, thyme and cayenne. Cover and cook on low for 4-5 hours or until heated through. Serve with rice. Freeze Option: Freeze soup and rice, if desired, in freezer containers. Thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through, adding a little water if necessary. Serve gumbo with rice.