Slow Cooker Crockpot Gumbo
Ingredients
The meat and seafood
-
10
oz
andouille sausage
-
1
lb
skinless chicken breasts
-
1
lb
raw shrimp
The vegetables
-
1
cup
chopped green peppers
-
1
cup
chopped celery
-
1
cup
chopped onion
-
2
cups
frozen chopped okra
-
14.5
oz
diced tomatoes
The roux and fats
-
1
tbsp
olive oil
-
4
tbsp
butter
-
4
tbsp
all-purpose flour
The spices
-
1
ea
bay leaf
-
1
tsp
dried basil
-
1
tsp
oregano
-
1
tbsp
Creole seasoning
-
½
tsp
thyme
-
1
tbsp
Worcestershire sauce
-
1
tsp
cayenne pepper
-
to taste
salt and pepper
The aromatics
Instructions
- Cook the sliced sausage in a skillet until browned, then set aside.
- In the same skillet, melt butter and olive oil, then gradually add flour to make a roux, stirring until deep brown.
- Add chopped green peppers, celery, onions, and cook until soft.
- Stir in spices, garlic, and Worcestershire sauce into the roux.
- Transfer the roux and vegetables to the slow cooker with chicken broth, diced tomatoes, and okra.
- Add chicken breasts and cooked sausage to the slow cooker.
- Cover and cook on High for 3-4 hours or Low for 7-8 hours.
- Remove chicken, shred it, and return it to the slow cooker with raw shrimp.
- Cook until shrimp is bright pink, then serve.
Nutrition Facts (estimated)
Servings
6
Calories
389
Total fat
16g
Total carbohydrates
13g
Total protein
44g
Sodium
0mg
Cholesterol
0mg
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