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Crockpot Pork Gumbo

With grandparents living in New Orleans, creole cuisine has always been a part of my life. It has always been a favorite cuisine of mine as well. Now, I still think this soup is best when done stove-top, building the layers of flavor and then slowly simmering for a few hours. However, the crockpot version is much easier and still produces a fantastic soup. Plus this is one of those that falls into the “freezes beautifully” category (so long as you don’t add the rice prior to freezing, that’s a big no-no). I speak from recent experience on the freezing – because I actually made this about 2 months ago, but forgot to take pictures then. So this is really the re-heated version you’re seeing!

This hardy soup and perfect for fall; plus, if you switch out the pork shoulder for chicken, it’s pretty healthy. I usually would have added some shrimp, but the week I was making this, all of my shrimp got purloined by the hubs for another dinner earlier in the week. In all honestly though, I think it’s still delicious without shrimp. Plus you don’t have to work about them over-cooking when you re-heat your leftovers!

Crockpot Pork Gumbo

¼ c olive oil
¼ c Flour
1 onion, chopped
1 bell pepper, chopped
3 stalks celery, chopped
4 garlic cloves
1 bag (12 oz) frozen cut okra
1 lb Andouille, sliced
1 ½ lbs smoked pork shoulder (could use chicken hear to reduce the fat content)
2 bay leaves
1 Tbs each: thyme, oregano, parsley, ground black pepper, smoked paprika
2 tsp cayenne
Soup bone (I used the bone from the pork shoulder)
1 box (32 oz) reduced sodium chicken stock

Create your rue in a heavy bottom pan (I usually use cast iron); combine the oil and flour over medium heat. Stir mixture continually for 8 to 10 minutes, until the mixture reaches a medium brown color. Remove from heat and set aside.

In your crockpot combine the onion, bell pepper, celery, garlic, okra, meats and spices. Pour the rue over top and mix together. Add the bone and chicken stock and cook on low for 6 to 8 hours.

If you want to add shrimp, they should be added in the last 10 to 15 minutes of cooking, so they don’t overcook.

Serve over rice.

6 Servings:

[Soup Only] 1 Serving (Approximately) 423 Calories, 24.1 g Fat, 20.4 g Carbs, 3.2 g Fiber, 26.6 g Protein

[Soup & ¾ c Brown Rice] 1 Serving (Approximately) 585 Calories, 25.4 g Fat, 54 g Carbs, 5.8 g Fiber, 30.4 g Protein