Crock Pot Mungo Gumbo

Total Time
6hrs 20mins
20 mins
6 hrs

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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  • 12 cup mung beans, soaked over night
  • 13 cup white flour
  • 13 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
  • 12 cup onion, chopped
  • 34 cup sweet peppers, mixed or 34 cup all green pepper, chopped
  • 1 12 cups zucchini, peel on,cut in bite size chunks
  • 34 cup frozen peas
  • 1 12 cups yams, peeled cut in bite size chunkd


  1. Soak your Mung beans overnight in 2 1/2 cups of water, rinse the beans twice before adding to the Gumbo.
  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. Don't let it burn, be patient and keep stirring may take 10 minutes.
  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. Add the Sage, garlic,& chili.
  6. Pour the sauce into your crock Pot.
  7. Add all the remaining ingredients including the uncooked, well rinsed mung beans, stir to mix the ingredients well.
  8. Turn the crockpot to low, cover with the lid and 6 hours later it is ready.
  9. Serve with white or Brown rice.