Crockpot Chicken Sausage Shrimp Gumbo Recipe

Ingredients

1-16 oz. package Kielbasa or Smoked Sausage, sliced in 1/4 inch rounds

3 T. butter, divided

1 large onion, chopped

1/2 red or green pepper, chopped

2 stalks celery, chopped

4 cloves garlic, minced

1-9 or 10 oz. package frozen sliced okra, thawed

1/3 cup oil

1/3 cup all-purpose flour

3 cups hot chicken broth

1 cup hot water

1 1/2cups chopped cooked chicken (I use the deli-roasted chicken)

1 can diced tomatoes, undrained

1/2teaspoon salt

1/2teaspon black pepper

1/4 teaspoon ground red pepper

12 oz. peeled and deveined raw shrimp

3 cups cooked hot rice

Preparation

Step One: Brown the kielbasa in a heavy saucepan and add to crockpot.

Step Two: Add 1 T. butter to keilbasa drippings and saute onion, red pepper, celery and garlic to tender. Place in crockpot.

Step Three: In a separate saucepan, saute thawed okra in 2 T. Butter until ropiness starts to disappear, about 10-15 minutes and add to crockpot.

Step Four: Roux 1/3 cup vegetable oil 1/3 cup flour

Heat oil over medium heat and then add flour, stirring constantly for 5 minutes.  Reduce heat to medium-low (not on simmer) and continue cooking and stirring for 15 minutes until roux is dark and the color of pecans.  Add:



		3 cups hot chicken broth

		1 cup hot water

Mix until smooth and place in crockpot. Add chopped chicken, tomatoes, salt, pepper, red pepper & stir all ingredients. Cook on Low Heat setting for 6-7 hours. Add Shrimp during the last 20 minutes and cook until pink.

Serve over hot rice.