Slow Cooker Gumbo

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Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 1
Calories: 1338kcal

Ingredients

Gumbo

  • 1/2 cup White rice rinsed
  • 1/4 cup Vegetable oil
  • 1/4 cup All-purpose flour
  • 1 cup Onion diced
  • 1/2 cup Green bell pepper diced
  • 2 stalks Celery diced
  • 3 cloves Garlic minced
  • 6 oz Boneless chicken thighs diced
  • 2 oz Andouille sausage sliced
  • 7 oz Canned diced tomato
  • 3 cups Chicken broth
  • 1 Bay leaf
  • 1 tsp Dried thyme
  • 1/2 tsp Dried oregano
  • 1/2 tsp Paprika
  • 1/4 tsp Cayenne pepper (adjust to taste)
  • 1 TBSP Worcestershire sauce
  • Salt to taste
  • Black pepper to taste
  • 2 Scallions sliced (for garnish)

Coconut Water

  • 24 oz Coconut water cold
US Customary - Metric

Instructions

  • Prepare the ingredients as instructed above.
  • Make roux: In a pan, heat vegetable oil over medium heat. Add flour and stir continuously until it turns deep brown, being careful not to burn.
  • Add onion, bell pepper, celery, and garlic, chicken, sausage, diced tomato, chicken broth, bay leaf, thyme, oregano, paprika, cayenne, Worcestershire sauce, salt, and pepper to a slow cooker. Stir in the roux.
  • Cook on low for 6 - 8 hours or on high for 3 - 4 hours.
  • Cook rice: Prepare rice according to package directions. Fluff with a fork and keep warm.
  • Remove bay leaf.
  • Serve gumbo over rice and garnish with scallions with coconut water.

Nutrition

Calories: 1338kcal | Carbohydrates: 164g | Protein: 63g | Fat: 48g | Saturated Fat: 14g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 19g | Trans Fat: 0.3g | Cholesterol: 230mg | Sodium: 4191mg | Potassium: 3561mg | Fiber: 18g | Sugar: 38g | Vitamin A: 1732IU | Vitamin C: 117mg | Calcium: 440mg | Iron: 12mg

Slow Cooker Gumbo

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Servings 1
Calories 1338 kcal

Ingredients
 
 

Gumbo

  • 1/2 cup White rice rinsed
  • 1/4 cup Vegetable oil
  • 1/4 cup All-purpose flour
  • 1 cup Onion diced
  • 1/2 cup Green bell pepper diced
  • 2 stalks Celery diced
  • 3 cloves Garlic minced
  • 6 oz Boneless chicken thighs diced
  • 2 oz Andouille sausage sliced
  • 7 oz Canned diced tomato
  • 3 cups Chicken broth
  • 1 Bay leaf
  • 1 tsp Dried thyme
  • 1/2 tsp Dried oregano
  • 1/2 tsp Paprika
  • 1/4 tsp Cayenne pepper (adjust to taste)
  • 1 TBSP Worcestershire sauce
  • Salt to taste
  • Black pepper to taste
  • 2 Scallions sliced (for garnish)

Coconut Water

  • 24 oz Coconut water cold

Instructions
 

  • Prepare the ingredients as instructed above.
  • Make roux: In a pan, heat vegetable oil over medium heat. Add flour and stir continuously until it turns deep brown, being careful not to burn.
  • Add onion, bell pepper, celery, and garlic, chicken, sausage, diced tomato, chicken broth, bay leaf, thyme, oregano, paprika, cayenne, Worcestershire sauce, salt, and pepper to a slow cooker. Stir in the roux.
  • Cook on low for 6 - 8 hours or on high for 3 - 4 hours.
  • Cook rice: Prepare rice according to package directions. Fluff with a fork and keep warm.
  • Remove bay leaf.
  • Serve gumbo over rice and garnish with scallions with coconut water.

Nutrition

Calories: 1338kcalCarbohydrates: 164gProtein: 63gFat: 48gSaturated Fat: 14gPolyunsaturated Fat: 9gMonounsaturated Fat: 19gTrans Fat: 0.3gCholesterol: 230mgSodium: 4191mgPotassium: 3561mgFiber: 18gSugar: 38gVitamin A: 1732IUVitamin C: 117mgCalcium: 440mgIron: 12mg
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