Tip - I recommend to prepare roux the night before if you plan to cook in slow cooker. In small cast iron pot or heavy bottom pot over medium-high heat, add oil and let heat up for a few minutes. Gradually add in the flour a little at a time while stirring to combine. Once all the flour is added, turn the heat down to low. Constantly stir the roux over low heat, until it turns a deep dark brown color (anywhere ranging from the color of peanut butter to chocolate). This can take 40 to 50 minutes. Once roux has reached desired color of dark brown, remove from heat and set aside until later.
Note - Make sure to not overcook or roux will turn black and have burnt taste. If this happens, throw it out and start over again.
Turn the heat down to medium and add 2 tablespoons of olive oil and then add in the okra. Sauté the okra for 30 to 40 minutes or until it ceases to "rope" (slimy strings connecting the okra); remove from heat and set aside. NOTE: Take your time and do not burn it. It is worth the trouble. Cooking the okra first will prevent it from mushing up in the gumbo and remove the slimy texture.
In a Dutch oven over medium-high heat, add 2 tablespoons olive oil and let heat up for a minute. Then add chicken pieces and brown on all sides for 7 to 8 minutes. Remove chicken and set aside.
Next add the sausage and brown for another 5 to 7 minutes. Remove sausage and set aside. Make sure to keep the drippings in pan.
Add butter to the pan and melt. Once the butter is melted, add the onions, celery and bell pepper and sauté for 3 minutes or until vegetables are softened. While sautéing, scrape up any bits of meat sticking to the bottom of the pan. Add garlic and sauté for about 30 seconds.
Add the cooked chicken, sausage, roux, and fried okra to the Dutch oven. Next add Cajun seasoning, cayenne pepper, Tabasco sauce, parsley, bay leaves, salt, black pepper, stewed tomatoes, tomato sauce, and beef stock. Stir everything together and bring to a boil. Turn the heat down to medium-low and let simmer for at least 2 hours, stirring occasionally. Note: You may have to add more stock or water if the liquids cook down too much.
Right before serving, add peeled shrimp to the Dutch oven and let cook for about 5 minutes until the shrimp turns pink. Add additional salt, pepper, and Tabasco to taste and serve gumbo in bowls over hot rice and garnish with fresh parsley.
Serves 6 to 8.
Pre-heat slow cooker on high heat.
In a large skillet over medium-high heat, add olive oil and let heat up for a minute. Then add chicken pieces and brown on all sides for 7 to 8 minutes. Remove chicken and set aside.
Next add the sausage and brown for another 5 to 7 minutes. Remove sausage and set aside. Make sure to keep the drippings in pan.
Add butter to the pan and melt. Once the butter is melted, add the onions, celery and bell pepper and sauté for 3 minutes or until vegetables are softened. While sautéing, scrape up any bits of meat sticking to the bottom of the pan. Add garlic and sauté for about 30 seconds. Remove onion mixture and set aside.
Add cooked chicken, sausage, onion mixture, roux and fried okra to slow cooker. Next add Cajun seasoning, cayenne pepper, Tabasco sauce, parsley, bay leaves, salt, black pepper, stewed tomatoes, tomato sauce, and beef stock. S tir everything together and cover with lid. Cook for 4 to 5 hours on high heat or 8 to 10 hours on low heat.
5 minutes before you are ready to serve, add the peeled shrimp and let cook until the shrimp turns pink. Add more salt, pepper and Tabasco to taste and serve over hot cooked rice. Garnish with fresh parsley and enjoy.
Serves 6 to 8.
Gumbo Ya Ya with Shrimp Recipe: https://whatscookingamerica.net/soup/gumboyaya.htm