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Nutrition Facts
Serving Size 1 (450g) Recipe makes 8 servings The following items or measurements are not included below: 2 cups smoked sausage
Calories 195
Calories from Fat 26		(13%)
Amount Per Serving		%DV
	Total Fat 2.9g	4%
	Saturated Fat 0.8g	3%
	Monounsaturated Fat 1.0g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 26mg		8%
Sodium 429mg		17%
Potassium 852mg		24%
Total Carbohydrate 31.1g		10%
	Dietary Fiber 4.8g	19%
	Sugars 10.2g
Protein 13.2g		26%
detailed view... how is this calculated?

Slow Cooker Gumbo

Recipe #94601 | ½ day | 30 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: HeatherFeather
Jun 29, 2004

I saw this recipe deomonstratd on tv during a PBS telethon. It looked so good, that I made a donation in order to get the cookbook. I have not tried this recipe yet, but it sure looked good. Surprisingly, this recipe does not start with a roux, so this isn't quite a traditional version. Adapted from "5 Tastes of the South."

SERVES 8 (change servings and units)

Ingredients

2-3 cups smoked sausage, cut into thin rounds
2 cups onions, chopped
2 cups celery, chopped
2 cups okra, chopped
2 cups bell peppers, chopped
2 quarts canned tomatoes, chopped
1 teaspoon dried parsley
3 tablespoons Worcestershire sauce
2 teaspoons beef bouillon powder or chicken bouillon powder or 4 bouillon cubes
1 teaspoon onion salt
1 teaspoon garlic salt
2 cups cooked chicken or seafood (they used a little of both)
1 1/4 cups uncooked instant rice (Minute Rice)
red pepper flakes or cayenne pepper, to taste
file powder, to taste

Directions

1
Brown the sausage slices in a skillet for a few minutes to brown each side.
2
Add the first 11 ingredients to the crock pot (sausage through garlic salt).
3
Cook on medium setting for 8 hours.
4
Taste and adjust seasonings, then add uncooked Minute Rice, cooked chicken or seafood, and a shake of red pepper flakes or cayenne to taste, stirring well.
5
Let cook another 30 minutes.
6
Serve in bowls over a scoop of cooked white rice and garnished with file powder- or just serve in bowls as is, as a soup.

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Featured Reviews for This Recipe

From: Chef #330044

On Jun 30, 2006

This was so easy to make. My whole family loved it. I set some aside for my 4 year old before adding the pepper. His only complaint was that I did not save enough for him. Thanks for the recipe!

0 people found this review helpful

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From: George Peters

On Apr 8, 2005

Excellent recipe. Prep time is understated and, when served over rice, easily could serve more than 8. Added extra okra but because I love okra. Used sausage plus 2 cups each chicken and shrimp. Will cook this 1 again. We ALL loved this.

1 person found this review helpful

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From: Chef #313335

On Jan 17, 2007

I made this recipe and found it a little bland. After adding the following ingredients my family wants it made again soon. They loved it. I added garlic and onion powder instead of the garlic and onion salt so I added 1 tsp salt instead. Then 5 Tbsp worcestershire instead of 3, 2-3 bay leaves, 1 tsp cumin (ground), 1/2 tsp coriander (ground), 1/4 tsp cayene and 3/4 c long grain rice instead of instant, which I added earlier since it needed more cooking time. This turned out to be very delicious.

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From: Chef #337827

On Jul 28, 2006

On its own, this recipe was pretty good. It was easy to make and had good flavor. If you really like authentic gumbo, though, this one will disappoint you. It resembles jumbalaya much more so than gumbo. I would call it gumbalaya.

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