Recipe courtesy of Food Network Kitchen

Slow-Cooker Freezer-Pack Gumbo

This shortcut gumbo eliminates the tricky step of cooking a roux for thickener. Instead, a small amount of rice cooked low and slow gives the stew just the right amount of body. With a bag of prepped ingredients in your freezer ready to go, you can serve this crowd-favorite even on a weeknight.
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  • Level: Easy
  • Total: 8 hr (plus freezing and overnight defrosting)
  • Active: 15 min
  • Yield: 4 to 6 servings
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  1. Layer the chicken, sausage, onion, bell pepper, celery, okra, rice, and Cajun seasoning into a large resealable plastic bag. Pour the diced tomatoes over the ingredients in the bag. Add 1 teaspoon salt and 1/4 teaspoon pepper. Squeeze out the air from the bag and seal. Freeze until ready to use, up to 3 months. Thaw in the refrigerator for at least 24 hours before cooking.
  2. Pour the contents of the bag into a 6-quart slow cooker. Add 1 cup water. Cook on low until the chicken is tender and the flavors meld, 6 to 8 hours. Season with salt. Serve with hot sauce and bread.
Catherine McCord

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