Louisiana Gumbo
Lauren
ingredients
- 4 tablespoons olive oil
- 1/2 pound Italian sausage, cut into 1/4 inch slices
- 1/4 cup all purpose flour
- 1 cup onions, small dice
- 1 cup celery, small dice
- 1 cup green bell peppers, diced
- 1 teaspoon paprika
- 2 tablespoons jalapeños or Serrano peppers, minced
- 1 pound chicken breast, cut into 1/2 inch slices
- 1 cup chicken stock
- 1/2 cup white wine
- 1 1/2 cups fresh or frozen okra, cut into 1/4 inch slices
- 1 pound large shrimp, peeled and deveined
- 2 cups cooked white rice
directions
- 1
In a skillet placed on stovetop set to medium heat, add oil. Once the oil is hot, brown and crumble the sausage until no pink remains, about 10 minutes. Remove with a slotted spoon, drain the grease, and add the remaining 2 tablespoons of oil to the skillet.
- 2
Add the flour and continuously stir with a whisk. Cook until flour has become a dark brown color but not burnt.
- 3
Add the onions, celery, peppers, paprika, chili peppers, and chicken breast. Stir to combine ingredients and sauté additional 7-8 minutes until vegetables soften.
- 4
Combine all of the remaining ingredients to the Crock-Pot® slow cooker except the shrimp. Cover and cook on Low for 7-8 hours or on High for 4-6 hours, adding in the shrimp 20 minutes before serving. Serve over cooked rice.
Source: Lauren
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