Crock Pot Mungo Gumbo
This slow-cooked gumbo uses mung beans for a unique twist and skips the okra. A dark roux forms the flavour base, which is then combined with chicken stock, sage, garlic, and optional chilli. Chicken, smoked sausage, celery, onion, peppers, zucchini, peas and yams are added to the crock pot with the beans. After 6 hours on low, the gumbo is ready to be served over your choice of white or brown rice.
Ingredients
- 1/2 cup mung beans, soaked over night
- 1/3 cup white flour
- 1/3 cup vegetable oil
- 1 tablespoon fresh sage, finely chopped
- 4 cloves garlic, chopped
- 1 chili peppers, chopped or 1 teaspoon chili flakes (optional)
- 3 cups chicken stock or 3 cups broth
- 3 chicken breast halves, cooked & cut to bite size pieces
- 1 lb smoked sausage (I used Kielbassa but any well smoked sauge is good or a large ham hock)
- 2 stalks celery, chopped
- 1/2 cup onion, chopped
- 3/4 cup sweet peppers, mixed or 3/4 cup all green pepper, chopped
- 1 1/2 cups zucchini, peel on,cut in bite size chunks
- 3/4 cup frozen peas
- 1 1/2 cups yams, peeled cut in bite size chunkd
Method
- Soak the mung beans overnight in 2 1/2 cups of water, then rinse them twice before using.
- Warm the vegetable oil in a heavy skillet and mix in the flour, stirring continuously until the roux turns a dark reddish brown.
- Avoid burning the roux by stirring patiently. this process may take 10 minutes.
- Once the roux is a rich brown colour, whisk in the chicken stock until the sauce is smooth and well combined.
- Stir the chopped sage, garlic, and optional chilli into the sauce.
- Transfer the prepared sauce into your crock pot.
- Include all the other ingredients, including the rinsed mung beans, and stir everything together thoroughly.
- Set the crockpot to low, put the lid on, and cook for 6 hours until ready.
- Serve the finished gumbo alongside white or brown rice.
Nutrition (per serving)
Sodium2065800 mg
Recipe details
CategoryGumbo
AuthorBergy
