It took me a few tries to get this recipe right. I normally like to use a roux etc for my gumbo, but wanted to come up with a recipe that was as little hands-on as possible. I think this is it…
Ingredients:
* 12 Ounces Andouille Sausage sliced * 12 Ounces Fresh Okra sliced * 2 Pounds Chicken Thighs skinless and boneless * 1 Pounds Pork Neck Bones * 1 Each Yellow Onion diced * 1 Each Green Bell Pepper diced * 1 Rib Celery diced * 4 Cloves Garlic minced * 2 Each Bay Leaves * 1 Tablespoon Creole Seasoning * 1 (15 Ounce) Can Tomato Puree * 5 Cups Chicken Broth * 2 teaspoons Browning Sauce * ½ teaspoon File Powder
Instructions:
* Add the sliced Andouille Sausage to a large skillet and saute over medium-high heat until caramelized (about 10 minutes). * Add to the slow cooker, but keep the juices in the skillet. Next add the okra to the skillet and saute over medium-high heat until no more slime remains. Don’t stir too often. * Add the okra to the slow cooker, along with the chicken thighs, pork necks, onions, bell pepper, celery, garlic, bay leaves and Creole seasoning. * Pour over the chicken broth and give a stir. Cook on low for 8 hours. * When the cooking time is up, remove the pork bones (the pork should have fell off the bones) and remove the bay leaves. * Add the browning sauce and the gumbo file powder. Stir well and serve over white rice.
l3ane
Whoa! A before AND after pic? The food actually looks good? The photos are high quality? You didn’t ask a stupid question? What sub is this?
2 Comments
Recipe Source: [Slow Cooker Gumbo](https://thecaglediaries.com/slow-cooker-gumbo/)
It took me a few tries to get this recipe right. I normally like to use a roux etc for my gumbo, but wanted to come up with a recipe that was as little hands-on as possible. I think this is it…
Ingredients:
* 12 Ounces Andouille Sausage sliced
* 12 Ounces Fresh Okra sliced
* 2 Pounds Chicken Thighs skinless and boneless
* 1 Pounds Pork Neck Bones
* 1 Each Yellow Onion diced
* 1 Each Green Bell Pepper diced
* 1 Rib Celery diced
* 4 Cloves Garlic minced
* 2 Each Bay Leaves
* 1 Tablespoon Creole Seasoning
* 1 (15 Ounce) Can Tomato Puree
* 5 Cups Chicken Broth
* 2 teaspoons Browning Sauce
* ½ teaspoon File Powder
Instructions:
* Add the sliced Andouille Sausage to a large skillet and saute over medium-high heat until caramelized (about 10 minutes).
* Add to the slow cooker, but keep the juices in the skillet. Next add the okra to the skillet and saute over medium-high heat until no more slime remains. Don’t stir too often.
* Add the okra to the slow cooker, along with the chicken thighs, pork necks, onions, bell pepper, celery, garlic, bay leaves and Creole seasoning.
* Pour over the chicken broth and give a stir. Cook on low for 8 hours.
* When the cooking time is up, remove the pork bones (the pork should have fell off the bones) and remove the bay leaves.
* Add the browning sauce and the gumbo file powder. Stir well and serve over white rice.
Whoa! A before AND after pic? The food actually looks good? The photos are high quality? You didn’t ask a stupid question? What sub is this?