This is one of my favorite soups. I usually make it on the stovetop but decided to make it in the crockpot today.
First, boil 1 whole chicken, cut up.
Then prep. the following vegetables.
1 onion, sliced
2 cloves garlic, minced
1 green pepper, diced.
Saute in a skillet with 4 Tbsp. olive oil.
Blend in 2 Tbsp. flour. Cook and stir over low heat until the vegetables are tender.
Meanwhile, I cut up 2 cups of okra. You can used frozen okra to save a step.
I placed the following in the crockpot.
2 (14 oz.) cans of diced tomatoes
1 (6 oz.) can tomato paste
3 cups of broth (I used the broth from the cooked chicken)
Next get your spices out and add it to the soup mix.
1 1/2 T. salt
1/4 t. pepper
1 1/2 T. Worcestershire Sauce
1/8 t. ground cloves
1/2 t. chili powder
pinch dried basil
1 bay leaf
1/3 cup fresh parsley, chopped
Shred or dice the cooked chicken and add to the gumbo.
Cook on low for 6 hours. Serve over rice if desired. This thickens as it cooks.