Chicken, Sausage & Seafood Gumbo

4 mins
Serves 4
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Directions

  1. 1Add ½ cup of vegetable oil to the skillet.
  2. 2Add ½ cup of vegetable oil to the skillet.
  3. 3Add ½ cup of vegetable oil to the skillet.
  4. 4Slowly add 1 cup of all-purpose flour to the oil, whisking constantly until a chocolate-brown roux forms.
  5. 5Slowly add 1 cup of all-purpose flour to the oil, whisking constantly until a chocolate-brown roux forms.
  6. 6Slowly add 1 cup of all-purpose flour to the oil, whisking constantly until a chocolate-brown roux forms.
  7. 7Add 1 cup each of chopped celery, onions, and bell peppers and cook for 2-3 minutes.
  8. 8Add 1 cup each of chopped celery, onions, and bell peppers and cook for 2-3 minutes.
  9. 9Add 1 cup each of chopped celery, onions, and bell peppers and cook for 2-3 minutes.
  10. 10Transfer the cooked vegetables to the slow cooker.
  11. 11Transfer the cooked vegetables to the slow cooker.
  12. 12Transfer the cooked vegetables to the slow cooker.
  13. 13Add 4 cups of chicken stock to the slow cooker.
  14. 14Add 4 cups of chicken stock to the slow cooker.
  15. 15Add 4 cups of chicken stock to the slow cooker.
  16. 16Add 1 tablespoon of Creole seasoning and stir.
  17. 17Add 1 tablespoon of Creole seasoning and stir.
  18. 18Add 1 tablespoon of Creole seasoning and stir.
  19. 19Add 1 pound of Andouille sausage and 1 pound of frozen okra.
  20. 20Add 1 pound of Andouille sausage and 1 pound of frozen okra.
  21. 21Add 1 pound of Andouille sausage and 1 pound of frozen okra.
  22. 22Add 2 cans of fire roasted diced tomatoes.
  23. 23Add 2 cans of fire roasted diced tomatoes.
  24. 24Add 2 cans of fire roasted diced tomatoes.
  25. 25Add 1 pound of quartered boneless, skinless chicken thighs.
  26. 26Add 1 pound of quartered boneless, skinless chicken thighs.
  27. 27Add 1 pound of quartered boneless, skinless chicken thighs.
  28. 28Add 1 sprig of fresh thyme.
  29. 29Add 1 sprig of fresh thyme.
  30. 30Add 1 sprig of fresh thyme.
  31. 31Cook on high for 4 hours.
  32. 32Cook on high for 4 hours.
  33. 33Cook on high for 4 hours.
  34. 34Add 1 pound of peeled and deveined shrimp, and 1 pound of crab claws. Cook for an additional 30 minutes on high.
  35. 35Add 1 pound of peeled and deveined shrimp, and 1 pound of crab claws. Cook for an additional 30 minutes on high.
  36. 36Add 1 pound of peeled and deveined shrimp, and 1 pound of crab claws. Cook for an additional 30 minutes on high.
  37. 37Serve over rice.
  38. 38Serve over rice.
  39. 39Serve over rice.

Ingredients

  • 0.5 cup vegetable oil
  • 0.5 cup vegetable oil
  • 0.5 cup vegetable oil
  • 1 cup all purpose flour
  • 1 cup all purpose flour
  • 1 cup all purpose flour
  • 1 cup celery
  • 1 cup celery
  • 1 cup celery
  • 1 cup onions
  • 1 cup onions
  • 1 cup onions
  • 1 cup bell peppers
  • 1 cup bell peppers
  • 1 cup bell peppers
  • 4 cups chicken stock
  • 4 cups chicken stock
  • 4 cups chicken stock
  • 1 tablespoon Creole seasoning
  • 1 tablespoon Creole seasoning
  • 1 tablespoon Creole seasoning
  • 1 pound Andouille sausage
  • 1 pound Andouille sausage
  • 1 pound Andouille sausage
  • 1 pound frozen okra
  • 1 pound frozen okra
  • 1 pound frozen okra
  • 2 cans fire roasted diced tomatoes
  • 2 cans fire roasted diced tomatoes
  • 2 cans fire roasted diced tomatoes
  • 1 pound boneless skinless chicken thighs
  • 1 pound boneless skinless chicken thighs
  • 1 pound boneless skinless chicken thighs
  • 1 sprig fresh thyme
  • 1 sprig fresh thyme
  • 1 sprig fresh thyme
  • 1 pound shrimp
  • 1 pound shrimp
  • 1 pound shrimp
  • 1 pound crab claws
  • 1 pound crab claws
  • 1 pound crab claws
  • 1 cup rice
  • 1 cup rice
  • 1 cup rice

Equipment

cast iron skilletwhiskwooden spoonslow cooker