Name: Slow Cooker Gumbo
Prep time: 15 min
Cook time: 35 min
Ingredients: 1/2 cup White rice (rinsed); 1 TBSP Extra-virgin olive oil; 1 TBSP 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; 2 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); 24 oz Coconut water (cold)

Slow Cooker Gumbo

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Prep Time: 15

Cook Time: 35

Servings:

Calories: 693kcal

Ingredients

Gumbo

1/2 cup White rice rinsed
1 TBSP Extra-virgin olive oil
1 TBSP 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
2 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

Prep the ingredients per the instructions 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