Slow Cooker Gumbo
Crazy delicious gumbo made in the crockpot!
Servings 10
Calories 381kcal
Ingredients
- ½ cup all-purpose flour
- 1 tablespoon vegetable oil
- 2 pounds andouille pre-cooked (smoked) or fresh
- 1 large sweet onion chopped
- 4 cloves garlic minced
- 1 large green bell pepper chopped
- 3 stalks celery chopped
- 14.5 ounces diced tomatoes undrained (I prefer fire-roasted)
- 3 bay leaves
- 2 ½ teaspoons Creole seasoning
- ¼ teaspoon ground black pepper
- ⅛ teaspoon cayenne
- 4 cups chicken stock
- 6 green onions green parts, sliced
- rice hot, cooked, for serving
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