Mark’s Gumbo for Crock Pot


· 3 tbsp vegetable oil

· 1 medium onion, sliced

· 2 garlic cloves, minced

· 1 green pepper, chopped)

· 2 celery stalks, sliced

· 64 oz chicken broth

· 1 14-ounce can of diced tomatoes

· 2 tablespoons Worcestershire sauce

· 2 teaspoons sea salt

· 1 tsp garlic powder

· 1 tsp onion powder

· 1 teaspoon of poultry seasoning

· 3-4 bay leaves

· 1 teaspoon dried thyme leaves

· 1 pound of large raw shrimp (remove shell and devein)

· 2 pounds King Crab

· 1 pound boneless chicken thighs

· 1 pound andouille sausage (chopped)

· ½ pound okra (chopped)

· ½ cup all purpose flour


Begin with preparing the chicken thighs. Season the chicken with 1 tsp poultry seasoning,1 tsp sea salt, 1/2 tsp ground black pepper, 1 tsp onion powder, and 1 tsp garlic powder. In a pan, heat 1/4 cup vegetable oil, over medium heat. When the oil is hot, add the thighs. Brown each side of the chicken.

Next, heat vegetable oil in a large skillet. Add onion, garlic, green pepper, and celery to the skillet and cook over medium heat. Be sure to stir vegetables frequently for approximately 10 minutes until tender. Spoon the vegetables into the Crock Pot and add 1 cup of chicken broth, tomatoes (with their liquid), Worcestershire, remaining sea salt, thyme, and bay leaves. Cover and set your Crock Pot to low and cook for 4 hours, or you can cook it on high for 2 hours.

Now is time to make the roux. Add 1 cup of vegetable oil to a medium size pot over medium heat. When the oil is hot, sprinkle in the flour a little bit at a time. Stir continuously to prevent lumps forming and cook until the roux turns into a light brown colour. This is about 25-30 minutes. Once the roux is brown, slowly in remaining the chicken broth.

Pour the roux into the Crock Pot. Add the shrimp, King Crab, chicken, and okra to the Crock Pot, and cook 1 hour longer on low heat or 1/2 hour longer on high. Do not remove the lid during cooking process.

Serve with a bowl of white or brown rice.