Crock Pot Chicken and Sausage Gumbo with Shrimp

By Dunjab

Ingredients

• 1/3 cup flour
• 1/3 cup cooking oil
• 3 cups chicken stock
• 12 oz. smoked sausage, sliced and browned
• 1 1/2 cups chopped cooked chicken
• 2 cups green and red peppers
• 4 garlic cloves, minced
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. chili powerd
• a little bit of thyme
• 1 (14 oz) cand diced tomatoes, undrained
• 15 small shrimp - cook in a separate pan for 10 minutes with butter and garlic
• 3 cups hot cooked rice

Details

Adapted from keyingredient.com

Preparation

Step 1

For the roux, in a heavy saucepan stir together the flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir constantly about 15 minutes more or until a dark, reddish-brown roux forms. Cool.

In a crock pot place chicken stock. Stir in roux. Add sausage, chicken, okra, onion, sweet pepper, celery, garlic, salt, pepper, can tomatoes, and ground red pepper.

Cover, cook on low heat setting for 6-7 hours then add shrimp for 20 minutes.

Skim off fat. Serve over hot cooked rice.