I made this at my sister Melanie's house this week. Very easy though not as good as the old fashioned way. But it is a great way to make Sunday lunch while at church.
3 or 4 chicken breasts or thighs ( I use boneless)
1 lb of smoke sausage link
1 lb frozen okra
1 can chopped tomatoes regular sized can
1 small onion diced
1 bell pepper diced
2 celery stalks sliced
1 - 2 teaspoons liquid crab boil
1 -2 tsp garlic salt
2 bay leaves
For roux
1/2 cup oil
1 cup plain flour
Chop chicken into large pieces while raw. Also chop sausage ino rounds. Put meat in crockpot. Put all other ingredients except oil and flour in crock pot. Cover with water or chicken stock. Cook on high for four to six hours depending on your crockpot. Near end of cooking make roux in skillet by browning flour and oil mixture. It should be the darkness you want your gumbo to be. Add finished roux a spoon at a time until desired thickness is achieved. Save any extra roux in fridge for up to three weeks to use on another dish. Serve over rice.
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