But you know what you need to make this Mardi Gras perfect?
Now, it must be said, what I make at home and call gumbo is nowhere near as good as proper New Orleans gumbo is. I don’t have andouille sausage. I don’t make a roux. I definitely don’t have any filé powder.
But I throw everything into my slow cooker, turn it on, and it’s good enough for me. Spicy and warm and soothing.
So call this knock-off gumbo. Imitation gumbo. Cajun-inspired stew. It’s still good enough to sit eating while watching The Big Easy.
The measurements are loose because it’s entirely up to you. If your slow cooker is large, add more. If it’s small, add less. If you hate okra, take it out and be ashamed of yourself.
- Chicken breasts
- Bell pepper
- Green beans
- Baby corn
- Smoky/spicy sausage
- Cajun seasoning
- Chicken broth
- Handful of rice
- Boiling water
Okra can be difficult to find in major supermarkets, but Asian/Turkish/Middle Eastern markets will have it by the handful.
Cajun seasoning can be even more difficult to find. I have a small hoard of Tony Chachere’s, but any “Cajun” seasoning will do if it can be shaken into the pot.
You can also add in shrimp or other seafood.
- Cut everything into small pieces
- Shake in as much Cajun seasoning as you want
- Put into the slow cooker
- Cook until about an hour before dinnertime
- Pour in the rice
- Eat when the rice is cooked