Slow Cooker Chicken and Sausage Gumbo

Compared to other methods of preparing gumbo this one is relatively quick and simple. The results however are top-notch and sure to please. Serve with rice.

Step: 1

Heat the vegetable oil in a saucepan over medium-high heat. Whisk in the flour to form a thick paste until smooth, about 3 minutes.

Step: 2

Reduce heat to medium and continue cooking, whisking constantly, until the flour turns a dark reddish-brown roux, about 15 minutes. Set aside to cool.

Step: 3

Pour water into a slow cooker.

Step: 4

Stir in the roux, sausage, chicken, okra, onion, bell pepper, celery, garlic, salt, black pepper, and cayenne pepper.

Step: 5

Cover and cook on Low for 6 to 7 hours.

Step: 6

Skim off fat with a spoon.

Per Serving: 447 calories; protein 24.2g; carbohydrates 13g; fat 33g; cholesterol 64.8mg; sodium 1083mg.

The name of “stew” can refer to 2 time a food and a make dishes method. Stewing makes slowly cooking piece of meat, raw fruit or beans in a tastefull liquid . It’s same as to braising, instead it makes have a few piece of differences. The raw animal vested is chopped into smaller pieces but of being cooked all of it , and the water based material all of it covers the essential in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that warms you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew does have warming properties , but stew’s cozy factor goes way beyond protecting you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.