Gumbo isn’t a classic slow-cooker recipe, but chef Grant Achatz say it’s a “no-brainer.” His version is packed with spicy andouille sausage, okra, shrimp and crab. “Given the many regional variations, I think it’s fair to say that you should put whatever you want to eat in your gumbo,” Achatz says.
Slideshow: How to Make Gumbo
5 oregano sprigs
5 thyme sprigs
1 1/2 sticks unsalted butter
1 1/2 cups all-purpose flour
1/2 pound andouille sausage, cut into 1-inch pieces
Using kitchen twine, tie the oregano and thyme sprigs into a bundle. Turn a 6- to 6 1/2-quart slow cooker to high and set the timer for 4 hours. Add the butter and cover until the butter melts. Stir in the flour and mix with a wooden spoon until well incorporated and a paste forms. Add the herbs and the next 13 ingredients, up to and including the stock, and stir. Cover and cook for 3 hours.
Stir in the rice and chicken, cover and cook for 45 minutes. Add the shrimp and crab, cover and cook for 15 minutes longer.
Discard the herb bundle and bay leaves and season with salt. Garnish the gumbo with parsley and serve in bowls with hot sauce and shell crackers for breaking the crab legs.
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