Gimme Gumbo

Ingredients 

• 4 tbsp. vegetable shorting
  
• 4 tbsp. flour 
  
• 1  white onion, chopped
  
• 1  yellow bell pepper, chopped 
  
• 2 c. tomato, chopped
  
• 1 tbsp. garlic(2 med. cloves) minced
  
• 1 1/2 c.  brown rice 
  
• 4 cups chicken stock or broth
  
• 1/2 lb. scallops, chopped
  
• 1 Talapia fillet
  
• 1 lb. crawfish tails
  
• 1 lb. chicken sausage, 1/4-inch slices
  
• 3/4 tsp. salt 
  
• 1/2 tsp. ground pepper 
  
• 1/2 tsp.  cayenne
  
• 1/2 tsp. ground cumin 
  
• 4 bay leaves
  
• 2 tsp. dried parsley leaves, chopped 
  
• 1/4 tsp. dried thyme

 

DIRECTIONS:

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The Roux 

1. Melt shortening in a heavy 
skillet over very low heat. 

2. Sprinkle the same amount of 
flour across the skillet, stirring it in. 

3. Stir the mixture constantly until it reaches the desired color, which may take from 10 to 20 minutes to brown. 

4. Remove from the heat and continue stirring until cooled, so there's no risk of burning.

 

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Turn slow cooker on high. 
Slice chicken sausages roughly 1/4 inch slices. Mintz the garlic, chop the onion, bell pepper, tomato and scallops then add to the slow cooker. Add in the crawfish tails. Then add chicken stock, seasonings and brown rice. stir. Once warm, stir in the Roux. Lay Talapia on top, cover. 

Stir every half-hour until served. The Talapia fillet will eventually fall apart when stir in. 
Best if cooked for a minimum of three hours, turn to low or warm after.

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