I asked friends, did a lot of pinteresting, and finally came across this recipe.
This was THE gumbo recipe One of my must haves was that the recipe call for fresh okra, because our okra is still producing really well in the garden. It was hard to find that because every recipe I found called for frozen okra. This was the first and practically only recipe I found that had the option for fresh. I was worried about the slime, but it cooked all day and was absolutely perfect by supper time, complete without the slime!
You can definitely cook this on the stovetop if you don't have time for the crockpot, but I'd say because it cooked all day the flavors were amazing and melded together oh so well.
Want to know how to make it? I know you do.
First, the recipe said to make the roux. The roux needs your attention, and also needs to cool when you're done. So, do your prep work of veggies after you finish the roux so it can cool while you get the rest of the ingredients together.
1/3 cup flour
1/3 cup oil (I used veggie oil)
3 cups water
12 oz cooked sausage link, sliced (We use local Chappel Hill Sausage. If your grocery sells it, try it! You'll love it!)
1/2 cup diced cooked chicken (I used the dark meat from one of Mr. Texan's beer can chicken. Next time I think I'll use the whole chicken.)
2 cups sliced okra (or 10 oz package frozen okra)
1 cup onion, diced (about 1 large onion, I use yellow)
1/2 cup green bell pepper (I didn't have any on hand, so I omitted this, but will add it next time I make it.)
1/2 cup celery, diced (approx 3-4 ribs)
4 cloves garlic, minced
1/2 tsp salt
1/2 tsp ground black pepper
1/4 tsp ground red pepper (I used chili pepper flakes bc that's what I had on hand.)
3 cups hot cooked rice (We like a wild rice blend, but use whatever you have.)
To make the roux, stir together the flour and oil in a medium saucepan until smooth. Cook over med-high heat for about 5 minutes, stirring constantly. You don't want to burn your flour, so stirring constantly is important. Reduce heat to medium; cook and stir constantly about 15 minutes more until it's a dark, reddish-brown color. When you get that pretty color, let it cool. It will thicken significantly while it cools.
Next, prep all your veggies and get your spices together while the roux cools.
When roux is cooled, place water in the crockpot.
Add the roux to the water in the crockpot. Stir. Mine didn't combine with the water at all, so don't let that worry you. It didn't affect the end result at all.
Add the sausage and chicken, I promise the sausage is hiding under that yummy looking chicken.
Add the sliced okra.
Add the diced onion.
Now, add the diced celery.
Next add the garlic, salt, pepper, and chili flakes or red pepper.
When you've got it all in the crockpot it will look like this...
Mix it all together.
Set the crockpot on low for 6-7 hours if you have all day. If you need it to cook faster, set it on high for 3-4 hours.
The recipe says, when it's finished cooking to skim the fat. I didn't have much if any fat to skim. Then, serve over hot rice, and of course, most of all, enjoy!
This will be made multiple times when the cooler weather hits here in Texas. Which, never seems to be fast enough!
I hope y'all enjoy this recipe and come back to see what The Paisley Texan Creates next.