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    You are in: Home / Southern / Crock Pot Mungo Gumbo Recipe
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    Crock Pot Mungo Gumbo

    Crock Pot Mungo Gumbo. Photo by Bergy

    1/1 Photo of Crock Pot Mungo Gumbo

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 20 mins

    20 mins

    6 hrs

    Bergy's Note:

    No there is no Okra in this gumbo but I don't think you'll miss it. If you wish hold off putting in the Zucchini & peas until the last hour or so. Serve with White or Brown rice - the brown went well with it. I hope you enjoy the recipe. The hardest part of this recipe is stirring the roux

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    Units: US | Metric

    • 1/2 cup mung beans, soaked over night
    • 1/3 cup white flour
    • 1/3 cup vegetable oil
    • 1 tablespoon fresh sage, finely chopped
    • 4 cloves garlic, chopped
    • 1 chili peppers, chopped or 1 teaspoon chili flakes (optional)
    • 3 cups chicken stock or 3 cups broth
    • 3 chicken breast halves, cooked & cut to bite size pieces
    • 1 lb smoked sausage (I used Kielbassa but any well smoked sauge is good or a large ham hock)
    • 2 stalks celery, chopped
    • 1/2 cup onion, chopped
    • 3/4 cup sweet peppers, mixed or 3/4 cup all green pepper, chopped
    • 1 1/2 cups zucchini, peel on,cut in bite size chunks
    • 3/4 cup frozen peas
    • 1 1/2 cups yams, peeled cut in bite size chunkd


    1. 1
      Soak your Mung beans overnight in 2 1/2 cups of water, rinse the beans twice before adding to the Gumbo.
    2. 2
      Heat the oil in a heavy skillet and stir in the flour, stirring constantly over medium heat until the roux is a dark reddish brown.
    3. 3
      Don't let it burn, be patient and keep stirring may take 10 minutes.
    4. 4
      When the roux has that rich brown color stir in the chicken stock, use a whip and keep stirring until you have a nice textured sauce.
    5. 5
      Add the Sage, garlic,& chili.
    6. 6
      Pour the sauce into your crock Pot.
    7. 7
      Add all the remaining ingredients including the uncooked, well rinsed mung beans, stir to mix the ingredients well.
    8. 8
      Turn the crockpot to low, cover with the lid and 6 hours later it is ready.
    9. 9
      Serve with white or Brown rice.

    Browse Our Top Gumbo Recipes

    Ratings & Reviews:

    • on July 04, 2004


      This tasty Gumbo made me feel like I was sitting in a café in New Orleans, listening to Jazz music and watching all the tourists walking along the street. Yesterday, I was in a virtual café eating tasty Greek Island Latkes and with a dill sauce (another RSC #5 recipe). Today, I was in another virtual café eating a tasty Louisiana Gumbo with chicken, sausage and Creole spices. Out of approximately 100+ recipes in the RSC #5 contest I had chosen two to review and this was one of them. Since I am not into sweet yams or peas, I substituted a can of black eye peas and "Yes" frozen okra which I like. I also, added some extra Creole spices to give this gumbo a real kick and made some brown rice to go along. Further, I would suggest using 1 1/2 -2 cups of chicken broth (instead of 3 cups) and at the end use some tapioca/cornstarch or flour in a little water to thicken the gumbo (my crock pot tends to produce to much liquid and I had to dump some prior to adding a thickener). Also, adding the zucchini, okra and peas at the very end of cooking is a good point. Finally, even though I did modify this recipe to my tastes and since I had never made a gumbo before, it was a real treat!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Crock Pot Mungo Gumbo

    Serving Size: 1 (608 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1003.8
    Calories from Fat 561
    Total Fat 62.4 g
    Saturated Fat 17.4 g
    Cholesterol 117.5 mg
    Sodium 2065.8 mg
    Total Carbohydrate 57.8 g
    Dietary Fiber 10.2 g
    Sugars 8.4 g
    Protein 52.5 g

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