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Gumbo (Crockpot Size Serving)
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Brief Description
Cajun dish filled with chicken, sausage, and shrimp served with rice.
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Main Ingredient
chicken
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Category: Soups
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Cuisine: American
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Prep Time: 40 min(s)
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Cook Time: 360 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
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Posted By: wearefamily
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Posted On: Jun 09, 2017
Number of Servings:
Ingredients:
- 2 cups - unbleached flour
- 1 boxes - chicken stock
- 6 cloves - to 8 cloves garlic as desired
- 2 cups - chopped celery, onions, and peppers (I use frozen mix bag)
- 2 pounds - chicken (I use frozen boneless chicken thighs and legs)
- 2 packages - Andouille sausage chopped
- 2 tablespoons - Kitchen Bouquet
- 2 pounds - shrimp (I use medium and jumbo) peeled
- 1 bunches - cilantro or parsley chopped
- 1 bunches - scallions chopped
- - cooked rice for serving with
- 1 1/2 pinchs - cayenne
- 1 1/2 pinchs - garlic powder
- 1 1/2 pinchs - black pepper
- 1 1/2 pinchs - Tony's Cajun seasoning
- 1 1/2 pinchs - Old Bay
- 1 1/2 pinchs - onion powder
Directions:
1. Cook flour with a little oil on low to medium heat, stirring constantly until desired brown color; careful not to burn if fire is too high.
2. Pour chicken stock with water into pot, enough to fill it half way; bring to a boil or set to high if using a crockpot.
3. Add onions, celery, green pepper, garlic (chopped) to water mixture.
4. Season chicken generously and place on baking sheet with non-stick aluminum foil. Toss chopped sausage on top of chicken, then bake until seasoning is set and juices from meat line the pan (about 20 minutes or so on 350 degrees F).
5. While meat is baking, slowly stir in roux until desired consistency (not too thick) and add Kitchen Bouquet to darken to desired color.
6. Pour meat mixture and juices into pot and stir. Let cook until meat starts falling from the bones (4-5 hours in crockpot).
7. About 30 minutes prior to serving, stir in chopped cilantro or parsley and scallions.
8. Add shrimp to pot (medium size). Use jumbo shrimp for garnish (sauteed with some Old Bay seasoning).
9. To serve, pour gumbo into a bowl, scoop rice into a ball and place in center of gumbo. Garnish with jumbo shrimp, scallions and parsley.
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