Crock Pot Mungo Gumbo

“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”
6hrs 20mins

Ingredients Nutrition

  • 118.29 ml mung beans, soaked over night
  • 78.07 ml white flour
  • 78.07 ml vegetable oil
  • 14.79 ml fresh sage, finely chopped
  • 4 clove garlic, chopped
  • 1 chili peppers, chopped or 4.92 ml chili flakes (optional)
  • 709.77 ml chicken stock or 709.77 ml broth
  • 3 chicken breast halves, cooked & cut to bite size pieces
  • 453.59 g smoked sausage (I used Kielbassa but any well smoked sauge is good or a large ham hock)
  • 2 stalk celery, chopped
  • 118.29 ml onion, chopped
  • 177.44 ml sweet peppers, mixed or 177.44 ml all green pepper, chopped
  • 354.88 ml zucchini, peel on,cut in bite size chunks
  • 177.44 ml frozen peas
  • 354.88 ml 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.

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