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Slow Cooker Gumbo
In Slow Cooking

Slow Cooker Gumbo


Slow Cooker Gumbo

by adiabolicidiot

4 Comments

  1. adiabolicidiot

    Seasoning:

    1 tsp SALT

    2 tsp BLACK PEPPER

    6 tsp CAJUN SEASONING

    3 tsp THYME

    2 tsp OREGANO

    2 tsp CAYENNE

    3 BAY LEAVES

    Ingredients:

    2 tablespoons VEGETABLE OIL

    1 LARGE YELLOW ONION (minced)

    4 ribs CELERY (minced)

    1 GREEN BELL PEPPER (diced)

    1 RED BELL PEPPER (diced)

    4 cloves GARLIC (minced)

    4 oz TOMATO PASTE

    1/4 cup FLOUR (sifted)

    2 ANDOUILLE SAUSAGES (sliced)

    28 oz CRUSHED FIRE ROASTED TOMATOES

    4 CHICKEN THIGHS

    32 oz CHICKEN or SEAFOOD STOCK

    1) In a large skillet, heat VEGETABLE OIL on medium heat.

    2) Once hot, add YELLOW ONION, CELERY, GREEN BELL PEPPER, and RED BELL PEPPER. Sweat the vegetables until the onions are turning golden.

    3) Add GARLIC. Cook until fragrant.(2 minutes at most)

    4) Add TOMATO PASTE. Mix until combined.

    5) Add FLOUR. Mix until coated everything and no white powder is visible.

    6) Remove mix from pan and add to slow cooker.

    7) In the same pan, add ANDOUILLE SAUSAGES until a hard sear appears. Add sausages to the slow cooker.

    8) Use a little of the STOCK to remove the fond from the pan. Add reduction to the slow cooker.

    9) Add all SPICES to the slow cooker.

    10) Add CRUSHED TOMATOES to the slow cooker. Combine.

    11) Add CHICKEN THIGHS to slow cooker. Cook on HIGH for 4 hours.

    12) Remove BAY LEAVES. Discard.

    13) Remove CHICKEN and shred. Add chicken back to slow cooker.

    14) If the gumbo is too thin, add a flour slurry to thicken (1 tablespoon at a time).

    15) Serve with rice.

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