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.
Recipe
Author
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Description
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
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
Hyvee Culinary Expert Tip
Dark 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.
Nutrition facts
Servings
270 Calories per serving
1-1/2 cups
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 45mg
- Sodium: 500mg
- Total Carbohydrates: 11g
- Protein: 16g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 35%
0%
Iron 8%
0%
Calcium 6%
Recipe Source:
From February 9, 2014.