Gumbo and Herb Rice in Crock pot
One of the Amazing things today is the Internet! You can discover that a stranger can become your true friend or person who you thought was your true friend becomes a stranger. Through Internet I met Larisa who is now not just my good friend, but also a reader and someone who gives me advise about what recipe to post on my site. Larisa likes cooking and she always sends me pictures of her cooking and table decorations. It always looks very nice! About a week ago Larisa sent me a beautiful picture of a seafood gumbo that she made for her family.
Larisa made her gumbo served with the herbal rice and she asked me to modify her recipe a little bit and share it with you. Yesterday we had a very nice day here in Omaha, Nebraska. My family and I went downtown Omaha to take a stroll around and after that go for ice skating. I decided that Larisa’s gumbo recipe will be a perfect dinner for my family when we got back from our days outing.
Note: My family also prefers to have a sauce a little bit thicker than it is in original recipe.
For about 5 servings you will need:
Ingredients for soup:
- 7-8 large uncooked shrimp
- 3 chicken thighs
- 2 links of Italian mild sausages
- 1/2 cup all purpose flour
- 1can(14.5 ounces) diced tomatoes
- 1 tablespoon sweet paprika
- 1 onion chopped
- 6-7 garlic cloves minced
- handful fresh cilantro chopped
- 1 bunch green onion chopped
- 1/2 bell pepper chopped
- 1-2 bay leaves
- chili pepper(optional)
- 4 cups chicken broth for thicker sauce or 5 cups for thinner sauce
For the rice:
- 1 1/2 cup uncooked rice
- 2 1/2 cups of water
- fresh herbs : rosemary, sage and thyme
In skillet brown the flour on medium heat, make sure it will not get burned, burned flour will give a bitter taste to your gumbo.
Meanwhile prepare all the vegetables bell peppers, onion and garlic, and set them aside.
Place chicken thighs and sliced sausages into a Crock pot then add chopped tomatoes and all of the chopped vegetables.
Whisk together your browned flour and paprika with chicken broth until all of the flour is dissolved
then pour this mixture into the Crock pot on top of the meat and vegetables.
Add bay leaves, cover it and cook on low for 7-8 hours.
Stir in shrimp, cilantro and onion and cook for another 30 minutes.
To make herb rice:
In small pot add rice and water and let it cook on high until it boils. Let it boil until most water will evaporates then add herbs, cover your pot with a lid and let it cook until rice is done.
Remove herbs before serving.(You can add chopped herbs as well and leave them in the rice.)
Serve your gumbo mixture on top of the rice and stay warm!