16 January 2009

Crockpot Gumbo

3/4 c. oil
3/4 c. flour

1 onion, diced
1 stalk celery, diced (including leaves)
1 bunch green onion, chopped (roots removed, including green tops)
4 cloves garlic, chopped

2# chicken breasts
1# sausage, sliced
4-6 c. chicken stock

red pepper

*I still don't have a camera, I might insert a stock photo later. Sorry!*

Chop all your veggies first! I did not use bell peppers because I frankly don't care for them. I instead used a whole bunch of green onions and included all the tops as well.

Heat oil in a skillet until hot. Slowly whisk in flour until blended. Brown flour to a dark brown, not black. (I've heard this can only take ten minutes, but I was too afraid of burning it so it took me upwards of forty five minutes.) As soon as it reaches the correct color, remove from heat and throw in the veggies. Stir around, cover the veggies with the roux and sautee with the residual heat left in the pan.

Dump the roux and veggies in the crock pot. Add chicken (I prefer dark meat because it takes to longer cooking in the crock pot, white meat has a tendency to dry out) and sausage. Add enough chicken broth (I actually used chicken and beef because I had some open from the last time I cooked) to cover the chicken and sausage. Add salt, pepper and red pepper to taste. Cook on low allllllllll day. Seriously, I put mine on a 10:00 in the morning and we ate it at 5:30 in the evening.

Gumbo is one of those amazing things that you can simmer forever and the better it gets. If your chicken hasn't fallen apart, use a fork and gently shred it before you serve. Serve over cooked rice with some file, Tony's and Tabasco. This stuff is so simple, but sooo good! I made a whole 4 quart full and it was all gone after one sitting!

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