Be sure and read the notes at the bottom of this recipe.
Seems like the thing to make with the storm coming into New Orleans!
terry

Slowcooker Gumbo - David's Favorite
Recipe By: Terry Pogue

Recip eRoux -- to dark brown color
1 packages Kielbasa sausage -- chopped in big pieces
1 1/2 cup chicken thighs -- boneless, skinless, cubed
10 ounce Okra -- fresh or frozen in 1/2 inch pieces
1 bell peppers chopped
1onions chopped
3 stalk celery chopped
2 tablespoon Zaterain's Creole Season -- or your choice
1/2 teaspoon Cayenne Pepper
5 cup chicken broth

Add 1 cup of flour to a heavy skillet. Add enough oil to make a loose wet
sand texture. Cook over moderate heat until the roux is the color of a
dark pecan shell. Be careful not to let it burn. When the correct color
is achieved add the vegetables and spices and stir to combine. Then add
half of the chicken broth to combine well. Add the chicken, sausage and
vegetable/roux mixture to the crockpot along with the rest of the chicken
broth. Stir well. cover and cook on low all day (8 hours or more). serve
over rice.

Recipe Notes
This is a version of Beverly's Crockpot Gumbo. She makes it with a dry
roux. I have that recipe if you'd like it.
Thanks Beverly.

Next time I will put 2 packages of Kielbasa in the gumbo. It's delicious
and the long cooking makes it so tender. It breaks down the skin. David
said he'd like more okra. This from a man who has never liked the
"slimy/sticky" vegetable. Of course the okra melts into the gumbo so it
sort of dissapears.

http://www.terrypogue.com/Terry

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