SLOW COOKER GUMBO – Gumbo is an old tradition in Louisiana. It first originated in the 18th century. I had not realized that this was such an old tradition. I guess that explains why people get so indignant over whose gumbo is the best!
There’s chicken, sausage, and shrimp in this gumbo. YUM!
This flavorful, thick, yummy Louisiana stew will leave you feeling full and happy. There’s a reason this is considered some good ol’ fashioned home cooking! Nothing will make you feel quite as comforted or make your taste buds as happy as this gumbo.
SLOW COOKER GUMBO
— 2 (14.5 ounce (ca. 548 g)) cans of stewed tomatoes, undrained
— 1 small can of tomato paste
— 1 pound (ca. 454 g) skinless, boneless chicken thighs, cut up
— 1 large sausage link
— 1 (14.5 ounce (ca. 548 g)) can reduced-sodium chicken broth
— 1 green pepper, chopped
— 1 large onion, chopped
— 2 stalks celery, chopped
— 1 tablespoon Cajun seasoning
— 3 cloves garlic, minced
— 3 basil leaves
— ¼ teaspoon ground black pepper
— ¼ teaspoon cayenne pepper
— 1 frozen medium shrimp (thawed), peeled and deveined
— 4 cups hot cooked white or brown rice
— Optional: Add cooked bacon (diced)
Add tomatoes, tomato paste, chicken (cooked or raw), Sausage, broth, green pepper, onion, celery, Cajun seasoning, garlic, black pepper, and cayenne pepper to prepared slow cooker. Stir gently to combine all the ingredients.
Cook this portion on low for about 2 hours if your chicken is already cooked, or 5 to 6 hours if you’re adding raw chicken.
Add shrimp and cook about another 10 minutes until the shrimp is warm.
You can serve this overcooked white rice or combine the rice in the crockpot just before serving.
Source : allrecipes
Thanks heaps for reading, and don’t forget to share this recipe with family and friends.