gumbo

Jan 9, 2011 by


tom got me a crock pot for christmas and i’ve really been enjoying the brand new cooking world opened by it!  i started off on new years day making gumbo, not jambalaya.  the main difference between gumbo and jambalaya is that gumbo is a roux-based soup and jambalaya is a rice-based dish.  more about the roux later…

i wanted to eat our gumbo during game time, so i didn’t have a 7-9 hour window that the original recipe called for.  i pre-cooked my chicken before putting it in the crock pot, which cut down the cooking time significantly.  i also used tom’s favorite cajun style andouille, which is pre-cooked.  if you do have all-day, you can go ahead and throw everything (minus shrimp) in the pot un-cooked.

  • 3 tbsp flour
  • 3 tbsp oil
  • 1/2 lb sausage, cut into 1/2″ slices
  • 1 lb. boneless, skinless chicken breasts, cut into bite sized pieces
  • 2 c frozen, cut okra
  • 1 c chopped onion
  • 1/2 c chopped green bell pepper
  • 3 cloves garlic, minced
  • 1/2 tsp ground cayenne pepper, or to taste
  • 1/4 tsp ground black pepper
  • 1 can undrained, diced tomatoes (14.5 oz)
  • 1 1/2 c frozen shrimp, cleaned, tails removed


  1. in a small saucepan, combine flour and oil; mix well.  cook, stirring constantly, over medium-high heat for 5 min.  reduce heat to medium-low; cook, stirring constantly, about 8-12 min. or until roux turns a light red-brown (see above).
  2. while you’re mixing the roux, pre-cook your chicken.  the pieces i cooked were twice as large as “bite sized” and when they had cooled, i pulled them apart so the chicken had a shredded feel to it in the gumbo.


  3. pour the roux and chicken into a crock pot, set to low heat.  add the remaining ingredients (see above).  cover and cook on low for 3-4 hours.
  4. add shrimp to the gumbo, cook on low for an additional hour.
  5. serve the gumbo over hot cooked rice with cornbread.

enjoy!

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4 Comments

  1. You are such your mother’s daughter!!! I made the recipe Dad and I use for New Year’s also!!! We add lots of Frank’s Hot Sauce on top when we dish it up…warm in the tummy!

    • Jess

      I thought that you were making french onion soup for new years??

      I really wanted to add sour cream/shredded cheese to it to turn the heat down. But decided that probably wouldn’t make it as healthy. But we’re having chili for dinner tomorrow, I’m going to doctor that up with sour cream and cheese. 😉

  2. Carol Price

    Jess, does the okra get a little slimy? That is my only thing about okra – unless it is fried. I have another of your great dishes I need to try. XOXO!

    • jess

      I didn”t notice the sliminess… but I”m not really an okra connoisseur. I”ll have to try it fried! You”ll have to let me know how you like it!

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