Tag: gumbo

Slow Cooker Gumbo

I love gumbo. I love the history of it, the flavor, the ingredients. Everything about it. And I love the time it takes to make it right. The time it takes to make a roux, to develop all those flavors, is time well spent. So I went into this slow cooker gumbo kinda suspicious. Kinda pessimistic. And you know what? It was delicious. Even the broth, the part I love the most about a good gumbo, was fantastic. This was the perfect bowl of gumbo greatness, made in a slow cooker!

Slow Cooker Gumbo

The Perfect Idea

I got the original recipe for slow cooker gumbo from a great cookbook, the Southern Slow Cooker Bible. If you have a slow cooker, you need this cookbook. It’s not your ‘usual’ collection of crockpot ideas. It’s new and different. Like this gumbo. Heck, for my money the cookbook was worth it just for this recipe. Easily. Hands down.

I plan on making this dish again soon. I might change a few things just to keep it different. Like maybe I’ll use smoked sausage instead of andouille. Maybe I’ll chop the meat instead of slice it. Maybe I’ll add the rice to the slow cooker and let it ‘get happy’ in all of the brothy greatness. But I won’t mess with the basic approach. It’s rock-solid deliciousness!

The Southern Slow Cooker Bible: 365 Easy and Delicious Down-Home Recipes
The Southern Slow Cooker Bible: 365 Easy and Delicious Down-Home Recipes

Also try my slow cooker Sloppy Joes!

Slow Cooker Gumbo
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5 from 1 vote

Slow Cooker Gumbo

Crazy delicious gumbo made in the crockpot!
Course Main
Cuisine American
Keyword gumbo, slow cooker
Prep Time 20 minutes
Cook Time 5 hours
Servings 10
Calories 381kcal
Author Inspired by a recipe from the Southern Slow Cooker Bible

Equipment

Ingredients

Instructions

  • Preheat your oven to 425 F.
  • Spread the flour out evenly in a small cast iron pan.
  • Bake 12-18 minutes, stirring at least once, until slightly brown.
  • Meanwhile, heat the oil in a large skillet. Add the sausage. If you are using fresh sausage, cook until until the sausage reaches 165 F. For pre-cooked sausage you want to just get a slight char on the sausage for texture and flavor.
  • Remove the sausage to a paper towel-lined plate and let cool slightly before slicing.
  • Lightly spray your slow cooker with non-stick spray.
  • Add the onion, garlic, bell pepper, celery, canned tomato (along with the liquid), Creole seasoning, black pepper and cayenne. Stir.
  • Add the sausage slices.
  • In a large bowl, add the chicken stock.
  • While whisking, add in the flour. Continue whisking until the flour has dissolved.
  • Add the mixture to your slow cooker and stir.
  • Cover and cook on high 4-5 hours.
  • The last 10 minutes of cooking add in the green onion tops. Stir and cook another 10 minutes.
  • Remove the bay leaves and serve over hot cooked rice.

Notes

Serve with a little hot sauce if you want it spicier!

Nutrition

Calories: 381kcal | Carbohydrates: 16g | Protein: 21g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 81mg | Sodium: 1234mg | Potassium: 630mg | Fiber: 2g | Sugar: 6g | Vitamin A: 496IU | Vitamin C: 21mg | Calcium: 46mg | Iron: 2mg

Nutritional values are approximate.

Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 6 Count
Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 6 Count

Quick Fix Gumbo

I love gumbo. It’s my number one go-to Cajun dish. And to really make a great gumbo you need to devote some time for it to really be something special. Give me a cold winter’s day and I won’t hesitate to take that time. But sometimes, I just don’t have the luxury. That’s where my quick fix gumbo comes in. All the flavors of a full-blown gumbo, but it takes a lot less time.

Quick Fix Gumbo

Skimp On Time, Not Flavor

The two major timesavers for this quick fix gumbo are using rotisserie chicken instead of cooking your own, and using a pre-made roux from the store. Making a roux takes a little time to do right, and it is worth the time… when you have the time. When you don’t, grab a jar of almost-as-good roux from the store. Our local grocery store has a (sadly, small) southern foods section. That’s where I found ready-to-use roux.

365 by Whole Foods Market, Organic Chicken Stock, 32 Fl Oz
365 by Whole Foods Market, Organic Chicken Stock, 32 Fl Oz

Also try my low-carb gumbo.

Quick Fix Gumbo
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5 from 1 vote

Quick Fix Gumbo

All the flavors of a full-blown gumbo, but in a lot less time.
Course Main
Cuisine Cajun
Keyword gumbo, quick fix
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 12
Calories 426kcal
Author Mike

Equipment

Ingredients

Instructions

  • Add oil to a large Dutch oven or stock pot over medium-high heat.
  • Add half each of the onion, celery, peppers and the bay leaves. Saute until just tender.
  • Add the remaining onion, celery and peppers and saute another 3 minutes.
  • Add all of the seasonings, the sausage, stock and chicken.
  • Bring to a boil and reduce to a simmer. Cover and simmer for 1 hour.
  • Stir in the roux in small amounts. Make sure it dissolves completely. Taste to see if you need to add more roux.
  • Cover and simmer another 30 minutes.
  • Add cooked rice and warm thoroughly.
  • Serve.

Notes

Serve with warmed, crunchy French bread for soppin’.

Nutrition

Calories: 426kcal | Carbohydrates: 62g | Protein: 25g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 55mg | Sodium: 1322mg | Potassium: 442mg | Fiber: 2g | Sugar: 6g | Vitamin A: 595IU | Vitamin C: 40mg | Calcium: 38mg | Iron: 1mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Low-Carb Gumbo

We are cutting back on the number of carbs we are eating. Which means I had to find a still-great but lighter version of one of my favorite dishes, gumbo. This low-carb gumbo has most of the great ingredients you’d expect in a gumbo, minus a few that pack on the carbs, such as rice and flour (for the roux). Don’t expect to be disappointed, thinking the loss of all those carbs means a loss of flavor. This is an amazing gumbo, without the carbs.

Low-Carb Gumbo

That Little Something

You wouldn’t expect liquid smoke in a gumbo, and I know, some folk just think liquid smoke is evil, but without a roux, this low-carb gumbo needs something, and that hint of smoke is it. You can omit it if you like, but you’ll want to substitute something smoky. I recommend smoked salt as a substitution. If you use it instead, just leave out the kosher salt.

I like to use my good ole trusty Dutch oven to make this gumbo and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

Amazon Basics Enameled Cast Iron Covered Round Dutch Oven, 6-Quart, Blue
Amazon Basics Enameled Cast Iron Covered Round Dutch Oven, 6-Quart, Blue

If you aren’t counting your carbs and are craving a more traditional gumbo, check out my favorite recipe here. If you’re short on time, my quick fix gumbo is ready in no time!

Low-Carb Gumbo
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5 from 1 vote

Low-Carb Gumbo

This low-carb gumbo has most of the great ingredients you’d expect in a gumbo, minus a few that pack on the carbs, such as rice and flour (for the roux).
Course Main
Cuisine American
Keyword gumbo
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 8 servings
Calories 588kcal
Author Based on a recipe from RouxBDoo’s Cajun and Creole Food Blog

Equipment

Ingredients

Instructions

  • Melt the butter in a large pot over medium heat.
  • Add the onion and saute until starting to soften.
  • Add the celery, green bell pepper, garlic, salt, black pepper, cayenne pepper and Italian herbs.
  • Stir and saute until the vegetables soften.
  • Add the okra and cook until it is tender.
  • Add the Andouille and chicken.
  • Stir and let cook for 5 minutes.
  • Add the Rotel, Worcestershire, and liquid smoke. Stir.
  • Add in the chicken stock and bring mixture to a boil.
  • Reduce to a simmer and let simmer for 1 hour.
  • Stir in the green onions, shrimp, and filé powder.
  • Stir, add more salt and pepper, to taste, if needed, and let cook for 15 minutes or until the shrimp have turned pink and are cooked through.

Notes

This recipe is great made with rotisserie chicken.

Nutrition

Calories: 588kcal | Carbohydrates: 12g | Protein: 58g | Fat: 33g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 301mg | Sodium: 1471mg | Potassium: 877mg | Fiber: 1g | Sugar: 5g | Vitamin A: 526IU | Vitamin C: 20mg | Calcium: 149mg | Iron: 5mg

Nutritional values are approximate.

Lodge ASAHH41 Silicone Assist Handle Holder, Red
Lodge ASAHH41 Silicone Assist Handle Holder, Red

Gumbo

I love a good gumbo. I’ve made several variations in the past. I came across this version from Chef Frank Brigtsen, and I just had to make it (a few times now, actually). It takes a lot of time, but it is by far the best gumbo I’ve ever had. You could shortcut some of the process (say, by using rotisserie chicken or store-bought chicken broth), but I don’t think you’ll be as happy with the end result.

This gumbo is worth every minute it takes to make. It is absolutely incredible, with the most unbelievable richest flavor.

Gumbo

This Is A Bowl Of Joy

I admit, I used more andouille than the original recipe called for because I’m addicted to it. If you want to shave a little time off the recipe see my notes below for using precooked chicken or store-bought roux.

I like to use my good ole trusty Dutch oven to make this gumbo and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

Amazon Basics Enameled Cast Iron Covered Round Dutch Oven, 6-Quart, Blue
Amazon Basics Enameled Cast Iron Covered Round Dutch Oven, 6-Quart, Blue

Also try my low-carb gumbo.

Gumbo
Print Pin
5 from 1 vote

Gumbo

This gumbo is worth every minute it takes to make. It is absolutely incredible, with the most unbelievable richest flavor.
Course Main
Cuisine Cajun
Keyword gumbo
Prep Time 1 hour
Cook Time 4 hours
Total Time 5 hours
Servings 12
Calories 1200kcal
Author Based on a recipe from the Washington Post

Equipment

Ingredients

Instructions

  • Preheat your oven to 350 F.
  • Place the sausage slices onto baking pans and bake until they are starting to brown on the edges, 30-45 minutes.
  • Remove from oven.
  • Heat the olive oil in a very large pot over medium high heat.
  • Add in 3 cups of the onion, 2 cups of the celery, and 1 1/2 cups of the peppers. Also add the bay leaf.
  • Cook until the onions start to brown, 15-20 minutes.
  • Add the remaining onion, celery and bell pepper.
  • Reduce heat to medium and cook another 2-3 minutes or until the onion you just added starts to turn clear.
  • Stir in the garlic, salt, thyme, black and white pepper, cayenne, and file.
  • Reduce heat to low and cook another 3-4 minutes.
  • Add in the chicken stock and sausage.
  • Bring to a boil and reduce heat to a simmer.
  • Cook for 1 hour, stirring occasionally and skimming off any oil off of the surface.
  • If you are using precooked chicken, skip down to step #13.
  • Meanwhile, heat the vegetable oil over medium high heat.
  • Combine 2 cups of the flour and 4 teaspoons of Creole seasoning in a shallow bowl.
  • Season the chicken with Creole seasoning.
  • Working in batches, dredge the chicken in the flour mixture and fry until brown and crispy, about 5 minutes per side.
  • Remove to a paper towel lined plate.
  • Add the chicken to the pot and continue simmering another 45 minutes or until the chicken is done and is starting to fall off of the bone.
  • Remove the chicken pieces and let cool.
  • Remove the skin.
  • Remove the meat from the bones and shred.
  • If you are using store bought roux, skip to step #16.
  • Once the oil from frying the chicken has cooled slightly, pour the oil through a sieve.
  • You need just over 3/4 cups of oil to make a roux.
  • Heat the frying pan and add the oil back in.
  • Slowly whisk in 1 cup of the flour.
  • Bring to a simmer, and stir constantly for 15-20 minutes or until the roux is the color of brown chocolate.
  • Remove from heat and let cool for 15 minutes.
  • Bring pot back to a boil and skim off any oil.
  • Slowly add the roux to the pot, stirring constantly.
  • Reduce heat to a simmer and simmer another 30 minutes.
  • Serve over cooked rice.

Notes

First note: You can substitute rotisserie chicken, but if you have the time, frying the chicken fresh makes a world of difference.
Second note: You can skip making your own roux and add 3/4-1 cup of store-bought roux. I recommend making your own, but it does take time and you definitely don’t want to burn it if you do.

Nutrition

Calories: 1200kcal | Carbohydrates: 56g | Protein: 31g | Fat: 97g | Saturated Fat: 66g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 1547mg | Potassium: 766mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1197IU | Vitamin C: 37mg | Calcium: 60mg | Iron: 4mg

Nutritional values are approximate.

Lodge ASAHH41 Silicone Assist Handle Holder, Red
Lodge ASAHH41 Silicone Assist Handle Holder, Red

Smoked Turkey and File Gumbo Pot Pie

I’m a huge fan of gumbo. Taking the time to make a great roux really pays off with fantastic flavor. It’s my go-to comfort food during cooler times. Not that a good stew isn’t great when it’s cold out, but a gumbo is what a stew wants to grow up to be. This smoked turkey and file gumbo pot pie turns gumbo into an all-in-one-dish pot pie. The biscuits were crazy good. In fact, I was quite proud of myself. They came out great. Usually anything I bake from scratch is uh… er…well, let’s just say you don’t see many pictures of anything I’ve baked on this site.

Smoked Turkey and File Gumbo Pot Pie

Smoked Turkey Deliciousness

I found smoked turkey wings in the meat case at our grocery store near the hams and smoked ham hocks. Smoked turkey legs also work in this smoked turkey and file gumbo pot pie.

You can still make this dish without smoked turkey. It’s a great way to use up that leftover Thanksgiving turkey.

I like to use my good ole trusty Dutch oven to make the gumbo and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

Amazon Basics Enameled Cast Iron Covered Round Dutch Oven, 6-Quart, Blue
Amazon Basics Enameled Cast Iron Covered Round Dutch Oven, 6-Quart, Blue

Also try my lentil soup with smoked turkey or my Creole-style bean soup.

Smoked Turkey and File Gumbo Pot Pie
Print Pin
5 from 1 vote

Smoked Turkey and File Gumbo Pot Pie

This smoked turkey and file gumbo pot pie turns gumbo into a all-in-one-dish pot pie. The biscuits were crazy good.
Course Main
Cuisine Cajun
Keyword gumbo, pot pie, smoked, turkey
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 7
Calories 822kcal
Author Based on a recipe from Vince Camillo

Equipment

Ingredients

For the biscuit rounds

For the smoked turkey and file gumbo

Instructions

For the biscuit rounds

  • Whisk the flour, baking powder, salt and sugar together in a large bowl.
  • Use your fingers to rub 3 tablespoons of the butter into the flour until the mixture is sandy. Patience is a good thing here.
  • Use your fingers to work in the remaining 5 tablespoons of butter until it forms pea-size pieces.
  • Stir the lemon zest into the milk.
  • Stir the milk into the flour mixture to make a soft dough, mixing with your hands.
  • Lightly flour a work surface and your hands.
  • Turn the dough out onto the work surface and form into a 1/2-inch-thick rectangle.
  • Fold the dough on top of itself and pat into a 1/2-inch-thick circle, like a pizza dough.
  • Cut out 14 (if you get a few less, that’s okay) biscuit rounds using a 2″ biscuit cutter. Remove cut dough to a tray lined with parchment paper. Cover and refrigerate until ready to use.

For the smoked turkey and file gumbo

  • Add the vegetable oil to a large Dutch oven over medium heat.
  • Stir in the flour and cook (making a roux), stirring constantly (don’t stop!), until the mixture thickens to a paste and turns medium brown, about 10 minutes..
  • Add the celery, onions and bell peppers and cook until softened, 4-5 minutes.
  • Add the chicken stock, turkey meat, Cajun seasoning and bay leaves.
  • Bring to a boil then reduce to a simmer. Simmer until the soup thickens slightly, about 30 minutes.
  • Preheat the oven to 450 degrees F.
  • Add the file powder, salt, black pepper, cayenne and the oysters (or shrimp) with any reserved liquor. Continue to simmer until the mixture thickens slightly, about 5 minutes.
  • Divide the rice between 2 6″ cast iron skillets that have been greased lightly.
  • Divide the gumbo between each skillet.
  • Top with the biscuit rounds, brushing lightly with milk.
  • Top with 8 cups of gumbo. Arrange the biscuit rounds on top of the gumbo and brush lightly with milk.
  • Place skillets in the oven on the top shelf. Put a large baking sheet (or two) beneath them on the lower shelf in case some of the gumbo bubbles over.
  • Bake 202-5 minutes until the biscuits are golden brown, 20-25 minutes.
  • Let rest 5 minutes before serving.

Notes

Best served immediately.

Nutrition

Calories: 822kcal | Carbohydrates: 85g | Protein: 39g | Fat: 35g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 194mg | Sodium: 1181mg | Potassium: 657mg | Fiber: 3g | Sugar: 5g | Vitamin A: 876IU | Vitamin C: 17mg | Calcium: 235mg | Iron: 6mg

Nutritional values are approximate.

Lodge ASAHH41 Silicone Assist Handle Holder, Red
Lodge ASAHH41 Silicone Assist Handle Holder, Red