Gumbo Crock Pot Recipe Easy

Crockpot Gumbo with Chicken, Sausage, & Shrimp

WEBMar 25, 2022 · This Louisiana crockpot gumbo with chicken, sausage, shrimp, a roux, and The Holy Trinity of onions, celery, and bell peppers …

Rating: 4.8/5(6)
1. Preheat oven to 400 degrees F. Sprinkle flour in a cast iron skillet or other oven-proof skillet. Bake 10-15 minutes or until golden brown, stirring halfway through. Cool 10 minutes.
2. Meanwhile, cook sausage in a Dutch oven over medium heat, stirring occasionally, for about 5 minutes or until browned.
3. Spray a 6-quart slow cooker with cooking spray. Place chicken in the bottom of the slow cooker; add browned sausage, tomatoes, onion, bell pepper, celery, garlic, bay leaves, Cajun seasoning, and thyme.
4. Whisk together browned flour and chicken broth until smooth. Pour into slow cooker. Stir, cover, and cook on HIGH for 2 1/2 - 3 hours (or on LOW for 6-8 hours). If you're using chicken breasts instead of the thighs, you will likely need to err on the longer side of the cooking timeframes (about 3-4 hours on HIGH or 7 hours on LOW).

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Slow Cooker Chicken Gumbo with Shrimp Allrecipes

WEBNov 7, 2022 · This crockpot gumbo recipe is as easy as can be and practically makes itself. Just dump the chicken and vegetables in a slow …

1. Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
2. Add tomatoes, chicken, broth, green pepper, onion, celery, Cajun seasoning, garlic, black pepper, and cayenne pepper to prepared slow cooker. Stir gently with wooden spoon or rubber scraper to combine.
3. Cover and cook on low for 6 hours.
4. Remove lid and stir in shrimp gently with a wooden spoon or rubber scraper. Cover and cook about 3 minutes more, or until shrimp is opaque. Serve over cooked rice.

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Easy Crockpot Gumbo (Red Creole Style) The …

WEBJan 25, 2021 · Soon to be a new family favorite this flavor packed Slow Cooker Gumbo recipe is an easy ‘dump and go’ meal. This Gumbo is …

1. Optional: Make a roux using the optional butter and flour. On the stovetop add the butter to a skillet over medium heat. Once melted and starting to bubble add the flour to the butter. Whisk to combine and continue to whisk until the mixture becomes a dark brown color about 4 minutes. Remove from the heat, set aside until you are ready to add the the crockpot.
2. Add the diced red bell pepper, onion, celery, diced tomatoes, chicken thighs, sliced andouille, cajun seasoning, salt, thyme, broth, minced garlic, and if you are using it the optional roux from step one. Do NOT add the shrimp yet.
3. Stir to combine and cook on LOW 6-7 hours or HIGH 3-4 hours.
4. During the last 15 minutes of cooking stir in the shrimp. I recommend leaving the shells on for maximum flavor but it isn't absolutely necessary. Once the shrimp is pink and no longer translucent the gumbo is ready to eat. Serve over a bed of rice.

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