Crock Pot Gumbo

I was happy to learn that a truly good gumbo could be made in the crock pot. Ordinarily, I stand over the stove for hours on end to make gumbo, and I don't make if very often for that very reason. What a time saver when I was standing in the kitchen for hours on end baking Christmas cookies.

Before I list a recipe, however, I must talk about roux, which is the secret and mandatory ingredient to making an authentic tasting gumbo. Roux is a thickener made with flour and fat, which is browned to impart a rich, nutty flavor. There is a very informative article about Roux at All Recipes. Or you can cheat, like I have starting doing since I discovered The Cajun Supermarket. Bootsie's roux works well, is very tasty, and will last indefinately in the refrigerator. (This online store is also my source for the Camellia brand beans I adore so much.)

Crock Pot Gumbo
1 lb. keilbasa sausage, sliced
1 lb. cooked chicken, torn into pieces
1 large onion, chopped
1 bell pepper, chopped
3 stalks celery, sliced
3 plump cloves garlic, minced
1 lb. sliced okra (frozen is fine)
1/2 cup roux
1/2 cup water
1 tsp. brown sugar
1/2 tsp. cayenne pepper
1 quart tomatoes, undrained

Layer ingredients, in order given, into the crock pot but don't stir. Cover and cook on high for 1 hour. Lower heat to low and continue cooking for 7 hours.

About 10 to 15 minutes before serving, add:
1 lb. shrimp, peeled and deveined
1 tsp. Old Bay Seasoning
Juice of 1 lemon
1 Tbsp. Worchestershire sauce
2 Tbsp. chopped fresh parsley
1 tsp. hot pepper sauce, such as Tabasco

Cook until shrimp are done but not overcooked. Adjust seasonings, including the addition of salt and pepper to taste.

Ladle into soup bowls, top with a scoop of hot rice, and pass the hot sauce.