Slow cooker “Gum-Balaya”

Okay, so I decided to make a “Gum-balaya” part jambalaya & part gumbo. In case you’re not familiar with either, gumbos normally have okra, peppers, and a thickened stock while jambalaya is normally served with rice. In true Rachel fashion, I threw all these ingredients together and came up with something I like. I tried to not go overboard with the spice this time which is shocking because I love heat. Here’s what I used…

Andouille sausage
1 1/2 tbs minced garlic
1 yellow onion
3 green onions
3 stalks celery
1/8 tsp cayenne pepper
Creole seasoning
1/2 cup corn starch
12 oz Crawfish (shelled and cleaned)
1 cup okra
32 oz of seafood stock
1 cup wild rice
salt and pepper to taste

First, melt a stick of butter, then chop sausage and vegetables.

Saute onions, garlic, and sausage in melted butter until browned. Season with salt and pepper and Creole seasoning.

Place all items into slow cooker except the butter, reserve butter in pan. Thoroughly mix corn starch and 2 cups of seafood stock in a large bowl and add to seasoned butter. Cook on medium low heat stirring constantly. Cook for about 10- 15 minutes, until thickened. When the slurry has turned a nice brown color add 2 more cups of seafood stock and simmer for another 10 minutes. The seafood stock will thin things out but that’s fine. Look at the pretty swirls. let’s take a moment to get distracted by the pretty designs the seafood stock and seasonings make :).

Now add remaining ingredients except for shrimp into the slow cooker and cooker for 4 hours. Add the shrimp in during the last 30 minutes of cook time.

Grab a bowl and a serving of wild rice and you’re all done! Enjoy your “jumbo”, or gum-balaya lol. ( I came up with a few different names but these two were the only ones to make the cut.) Let me know in the comments if you prefer gumbo or jambalaya? Have you ever made either with chicken?

Leave a Reply

Your email address will not be published. Required fields are marked *