Recipe
Author
Hy-Vee Test Kitchen
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Description
Making a dark roux—the foundation for most Louisiana-style dishes—requires frequent stirring of fat and flour over the stovetop. But you can prepare the roux the day before and store covered in the refrigerator until ready to use.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| ⅓ c. Hy-Vee all-purpose flour | ||
| ⅓ c. Hy-Vee canola oil | ||
| 3 c. water | ||
| 1 (14 oz) pkg Hy-Vee smoked sausage, sliced 1/2-inch thick | ||
| 1 ½ c. chopped Hy-Vee rotisserie chicken | ||
| 1 (14.5 oz) can Hy-Vee diced tomatoes, undrained | ||
| 1 (16 oz) pkg frozen cut okra | ||
| 1 medium onion, chopped | ||
| 1 medium green pepper, chopped | ||
| ½ c. chopped celery | ||
| 4 garlic cloves, minced | ||
| Hy-Vee salt and Hy-Vee black pepper, to taste | ||
| Hy-Vee instant rice, optional | ||
| 1 (16 oz) pkg frozen shelled deveined raw shrimp | ||
| 1 lbs. lump crab meat | ||
| Hy-Vee instant rice, optional |
Directions
- To make the dark roux, in a heavy 2-quart saucepan stir together flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Continue to cook and stir constantly about 5 to 10 minutes more or until a dark, reddish-brown roux forms. Cool completely.*
- In a 5-quart slow-cooker add water. Stir in prepared cooled dark roux. Add sausage, chicken, tomatoes, okra, onion, green pepper, celery, garlic, salt and pepper. Cover and cook on LOW for 6 to 7 hours. Add shrimp and crab meat and continue to cook for 20 minutes.
- Serve over prepared rice, if desired.
- *Test Kitchen Tip: You can prepare the dark roux the day before. Store covered in refrigerator until ready to use.
Nutrition facts
Servings
350 Calories per serving
Amounts Per Serving
- Total Fat: 22g
- Cholesterol: 80mg
- Sodium: 740mg
- Total Carbohydrates: 12g
- Protein: 25g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 35%
0%
Iron 10%
0%
Calcium 10%