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Slow Cooker Gumbo

Prep Time 15 minutes
Cook Time 8 hours
Servings 2
Calories 771kcal

Ingredients

Rice

  • ½ cup Brown rice rinsed
  • Water

Slow Cooker Gumbo

  • 2 TBSP Extra-virgin olive oil
  • 2 TBSP All-purpose flour
  • 1 cup Onion diced
  • ½ 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
  • ½ tsp Dried oregano
  • ½ tsp Paprika
  • ¼ tsp Cayenne pepper to taste
  • 1 TBSP Worcestershire sauce
  • Salt to taste
  • Black pepper to taste

Garnish

  • 2 Scallions sliced

Coconut water

  • 24 oz Coconut water cold
US Customary - Metric

Instructions

  • Prep all ingredients per the instructions above.
  • Heat the vegetable oil in a skillet over medium heat. Add the flour and cook, stirring constantly, until a deep brown roux forms.
  • Add the onion, green bell pepper, celery, and garlic to the roux and cook until softened.
  • Transfer the roux mixture to a slow cooker. Add the chicken thighs, andouille sausage, diced tomato, chicken broth, bay leaf, dried thyme, dried oregano, paprika, cayenne pepper, Worcestershire sauce, salt, and black pepper. Stir to combine.
  • Cook for 3 - 5 hours on high or 6 - 8 hours on low.
  • Cook the rice according to package directions using water. Fluff with a fork and keep warm.
  • Remove and discard the bay leaf.
  • Serve the gumbo with rice and garnish with scallions. Serve with coconut water.

Nutrition

Calories: 771kcal | Carbohydrates: 76g | Protein: 31g | Fat: 39g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 115mg | Sodium: 2124mg | Potassium: 1939mg | Fiber: 10g | Sugar: 19g | Vitamin A: 1028IU | Vitamin C: 60mg | Calcium: 236mg | Iron: 6mg