To make the dark roux, in a heavy 2-quart saucepan stir together the 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.
The trick to an authentic gumbo is start with a dark roux. You can do this in about 5 to 10 minutes on the stovetop before transferring to a slow cooker.
Servings and Ingredients
|⅓ c. Hy-Vee all-purpose flour|
|⅓ c. Hy-Vee canola oil|
|3 c. water|
|1 (12 oz) pkg Andouille sausage, sliced|
|1 ½ c. Hy-Vee boneless chicken breasts, cooked and chopped|
|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. celery, chopped|
|4 garlic cloves, minced|
|Hy-Vee salt, to taste|
|Hy-Vee black pepper, to taste|
|1 (16 oz) pkg frozen shelled deveined raw shrimp|
|Hy-Vee rice, cooked, optional|
Things To Grab
- Heavy 2-quart saucepan
- 5-quart slow-cooker
Hyvee Culinary Expert TipDark roux can be made the day before. Store covered in refrigerator until ready to use.
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 continue to cook for 20 minutes.
- Serve over prepared rice, if desired.
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 45mg
- Sodium: 500mg
- Total Carbohydrates: 11g
- Protein: 16g
From February 9, 2014.