|Nutritional Guidelines (per serving)|
|Servings: 1 Pot (6 to 8 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 51g||18%|
|Dietary Fiber 4g||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you think you don't have time to make a rich and delicious Louisiana gumbo, you haven't tried this recipe. The roux can even be prepared the night before; just refrigerate it and combine the ingredients in the morning.
As with almost all gumbos, this slow cooker chicken and sausage version start with a roux. You'll find all of the classic ingredients in this gumbo, including the "holy trinity" of onion, bell pepper, and celery, along with sliced okra, spicy sausage, and a dash of cayenne pepper. Add the cooked shrimp to the gumbo about 15 to 20 minutes before serving.
Chicken thighs offer more flavor than chicken breasts but feel free to use boneless chicken breasts if you'd like. Use andouille sausage or another kind of spicy smoked sausage. Add the tomatoes for a Creole-style gumbo or omit them for a Cajun gumbo.
- 1/2 pound medium shrimp
- 3 tablespoons all-purpose flour
- 3 tablespoons vegetable oil
- 1/2 pound smoked sausage (cut into 1/2 inch slices)
- 1 pound boneless chicken thighs (cut into bite-size pieces)
- 1 1/2 cups frozen okra (sliced)
- 1 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped celery
- 3 cloves garlic (minced)
- 2 cups chicken stock (unsalted or low sodium)
- 1/4 teaspoon ground cayenne pepper (or to taste)
- 1/4 teaspoon ground black pepper
- 1 (14.5-ounce) can diced tomatoes (undrained, optional)
- For the Rice:
- 1 1/2 cups long-grain white rice (uncooked)
- 3 cups chicken stock (or water, for the rice)
Peel the shrimp. With the tip of a sharp knife, make a shallow cut down the back of each shrimp. Remove the dark veins and rinse the shrimp under cold running water. Bring a small saucepan of lightly salted water to a boil. Add the shrimp and cook for about 2 minutes, or until they are pink and opaque. Drain and transfer the shrimp to a bowl. Cover and refrigerate.
Wipe the saucepan out and add the flour and oil; mix well. Place the saucepan over medium-high heat and cook for 5 minutes, stirring constantly. Reduce heat to medium-low and continue cooking for about 8 to 12 minutes, or until mixture turns a light reddish brown. Stir constantly to prevent scorching.
Transfer the flour and oil roux mixture to the crock pot. Add all of the remaining ingredients except the rice and the 3 cups of stock or water; stir well to combine ingredients.
Cover and cook on low for 7 to 9 hours.
Add the cooked shrimp to the gumbo; mix well.
Cover and continue to cook on low for 15 to 20 minutes longer.
Meanwhile, cook the rice in the stock or water following package directions.