Homemade Crockpot Gumbo
Serving Size / Yield
- 1 Tbs olive oil
- 14 oz andouille sausage; sliced
- 1 C chopped onions
- 1 C chopped green bell peppers
- 1 C chopped celery
- 1 lb beef stew cubes
- 2 C chopped okra
- 1/4 C vegetable oil
- 1/2 C all-purpose flour
- 1 tsp Cajun seasoning
- 1 tsp dried thyme
- 3 C beef stock
- 1 C diced tomatoes
Grease a 6 quart crockpot with some oil or cooking spray.
Heat some olive oil over medium heat and begin cooking the sausage for about 7 minutes. Stir till the sausage begins to brown a little. Once it has browned, transfer them into the crockpot.
Then, using the same pan, add in the onions, bell peppers and celery. Stir until slightly tender, then transfer to the crockpot.
Again in the same skillet, add in the beef cubes and stir till the surface browns then add it into the crockpot.
Finally, add the okra into the crockpot as well.
Using a different pan or skillet, heat the vegetable oil over medium low heat. Add in the flour, cajun seasoning and thyme. Whisk well for about 20 minutes, until the roux turns brown.
Add in the beef stock and continue to whisk. Bring the ingredients to a boil and keep whisking. Once the mixture has thickened, add it into the crockpot.
Then, add in the can of tomatoes and stir.
Put the crockpot on low and allow it to cook for 6 hours.
When it is ready, serve the gumbo with some steaming rice. Enjoy!