• Lisa Jarvis

Crock Pot Louisiana Gumbo



I love gumbo that is full of chicken, shrimp and sausage. I love it thick and full of Creole and Cajun flavor! What's even better, is if you can have all that in an easy recipe for Louisiana Gumbo for the Crock Pot! I know traditional gumbo includes a roux....well I tried to make it a bit healthier and let it cook low and slow, and I have to tell you...I didn't miss the extra calories and fat from a roux. This was thick and full of flavor. It was a huge hit with the family! All the ingredients, except the shrimp go in the Crock Pot and it cooks for 3-4 hours on high, or 6-7 hours on low, then you toss in the shrimp for the last 15 minutes and this gumbo is ready to be enjoyed!

Here's what you need:

2-3 lbs chicken thighs, boneless, skinless, cut into about 3 pieces per thigh

1 lb raw shrimp, peeled and deveined

1/2 lb sausage ( I used andouille) cut into rounds

1 onion, diced

1 bell pepper, diced

3 celery stalks sliced

3-4 garlic cloves, minced

2 cups frozen okra (divided)

1 15 oz can diced tomatoes

1 6 oz can tomato paste

2 bay leaves

1 T and 1 t cajun or creole seasoning ( I used Tony Chachere's)

1/2 t cayenne

1/2 t black pepper

1/2 t thyme

1/2 t oregano

Rice to serve if desired

Fresh parsley to garnish if you like

Put all the ingredients in the Crock Pot except the shrimp and 1 cup of the okra, Stir well. Cook on high for 3-4 hours on high or 6-7 hours on low. Gently stir in the shrimp and the rest of the okra. ( I saved out part of the okra because the first of the okra cooks way down in the sauce and I like part of it to still be in whole slices). Cook an additional 15 minutes or so or until the shrimp is done. Serve with rice and garnish with fresh parsley if you like. Enjoy a taste of Louisiana!

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