First, we need to make a roux. This is the hardest part of this dish. If you don’t feel like standing at the stove for 20 min, don’t make this gumbo. You can not leave a roux, you must stir constantly to avoid burning it.
In a 2 quart saucepan, stir together flour,
Let the stirring begin!! Cook over med high heat for 4 minutes, stirring constantly.
After the 4 minutes is up, you may begin to get nervous as you see the sauce breaking but don’t worry, just keep stirring!
Reduce heat to medium. Continue to cook, stirring constantly, for about 15 minutes or more until the roux is dark reddish brown. Let Roux cool.
In a crock pot, add chicken broth,
add the roux. (Sorry about this picture)
Add the sausage,
I like these!
Add the bell pepper,
the okra. (ok, yes, That is frozen okra! I couldn’t find fresh!)
(I would use very little salt. Maybe 2 tsp. you can always add more later.)
and red pepper.
Add chopped chicken.
(I used chicken breast that I boiled earlier.)
and diced chicken.
Stir to combine. Cook on high for 4-6 hours or low for 8-10 hours.
Serve with cooked white rice.