Slow Cooker Chicken Gumbo with Shrimp Recipe
This Cajun-inspired dish practically makes itself. Just dump the ingredients in the slow cooker, toss in the shrimp a few minutes before serving and voila! Dinner is served.
This was a delicious and easy weeknight gumbo. Took me about 15 minutes to throw together. A few enhancements, I used two cans of tomatoes with okra and one stewed, added sliced andouille chicken sausage, and used a couple of teaspoons of file gumbo. Enjoyed this recipe! Thanks for sharing, Reynolds.
I changed almost everything in this recipie. I usually don't cook gumbo in the crock pot but wanted to give it a try, but still staying true to my trusted gumbo recipie. I substituted fire roasted tomatoes for the stewed, just a personal preference. Omitted the cayenne and black peppers, but used a finely chopped jalapeño. Added okra. I probably had double the amount of veggies called for. Cooked on low three to four hours. My chicken was cooked so I waited the three to four hours to add that. Also used andouille sausage. I cooked the veggies with the meat for three hours. I forgot the creole seasoning and shrimp! but the sausage and jalapano provided enough flavor. Overall good recipie, especially if you want to cook gumbo in a crockpot!
Very good! Sauteed onions, garlic, celery and added mushrooms in EVOO before adding to crock pot. Made a roux in the saute pan and added it to crock pit. Easy and very tasty!
Great Father’s Day dinner. Used a chicken breast rather than thighs but it cooked up well. Will definitely prepare again
So yummy and even easier to make! I added a little spicy sausage and my husband loved it. I think the Reynolds slow cooker liners were sent from the "cooking Gods". No clean up is one thing that attracts me to a new dinner recipe and I will never use my slow cooker without them. I will definitely be making this yummy dish again!!
Gumbo (chicken, shrimp and sausage)! With brown rice, and black eyed peas. With cornbread
Hubby loved this, I thought it was pretty good. I added okra (it's not gumbo without okra!) and half a pack of andouille sausage. I used diced tomatoes instead of stewed because those had sugar. I added extra celery and bell pepper because those are in stewed tomatoes. I think it needs to cook more than 6 hours for the onion to get really cooked through-- more like 6.5 to 7 hours. Spice level was good, I used a hair more of Tony Chachere's and cayenne than called for and it was a nice spice level.