Best Slow Cooker Chicken Gumbo With Shrimp Recipes

CROCKPOT GUMBO WITH CHICKEN, SAUSAGE, AND SHRIMP

Crockpot Gumbo with Chicken, Sausage, and Shrimp image

A big pot of Healthy Slow Cooker Gumbo with chicken, sausage, and shrimp is a nourishing, cozy and satisfying way to end the day.

Provided by Blair Lonergan

Categories Dinner

Time 4h30m

Number Of Ingredients 21

Ingredients

¼ cup all-purpose flour
¼ cup vegetable oil
1 lb. boneless, skinless chicken thighs ((or substitute with chicken breast))
½ lb. andouille, kielbasa, or other smoked sausage, sliced into rounds
1 (14.5 oz) can diced tomatoes, not drained
½ of a large onion, diced
½ of a green bell pepper, seeded and diced
1 celery rib, diced
2 cloves garlic, minced or pressed
1 bay leaf
2 teaspoons Cajun or Creole seasoning
½ teaspoon sweet paprika
½ teaspoon dried thyme ((or 1 teaspoon fresh thyme leaves)
½ teaspoon dried oregano
2 cups chicken broth or chicken stock
½ lb. raw shrimp, peeled and deveined
2 green onions (white and green parts), chopped
2 tablespoons chopped fresh parsley, plus extra for garnish
Kosher salt and ground black pepper, to taste
Cayenne or hot sauce, to taste
Cooked white rice, for serving

Steps:

Make the roux by heating the flour and oil in a small saucepan or skillet over medium heat. Cook for 8-10 minutes, whisking constantly so that it doesn't burn. The mixture should turn a light reddish-brown. If it starts to get dark too quickly, reduce the heat to medium-low.
Transfer the roux to the bottom of a slow cooker.
Add the chicken, and then top with the sausage, tomatoes, onion, bell pepper, celery, garlic, bay leaf, Creole seasoning, paprika, thyme, oregano, and chicken broth.
Cover and cook on LOW for 6-8 hours, on HIGH for 3-4 hours, or until the chicken is cooked through and the vegetables are tender.
Turn the slow cooker to the HIGH setting (if it's not already there), and stir in the shrimp. Cover and cook on HIGH for 15-20 more minutes (stirring twice), or until shrimp are pink.
Discard the bay leaf. Remove the chicken from the pot. Chop or shred the meat, and then return the chicken to the pot. Stir in the green onions and parsley.
Taste and season with salt and pepper, cayenne, or hot sauce. Serve over rice and garnish with additional chopped fresh parsley, if desired.

Nutrition Facts : ServingSize 1 cup (not including rice), Calories 218 kcal, Carbohydrate 7 g, Protein 23 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 99 mg, Sodium 751 mg, Fiber 1 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 6 g

CROCK POT CHICKEN, SAUSAGE, AND SHRIMP GUMBO

Crock Pot Chicken, Sausage, and Shrimp Gumbo image

The crock pot makes this Louisiana chicken and sausage gumbo a snap to fix and cook. Spicy sausage, chicken, and shrimp make it a tasty, hearty dish.

Provided by Diana Rattray

Categories Entree Dinner Soup

Time 9h57m

Yield 8

Number Of Ingredients 18

Ingredients

For the 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 sliced frozen okra
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
Optional: 1 (14 1/2-ounce) can diced tomatoes (undrained)
For the Rice:
1 1/2 cups long-grain white rice (uncooked)
3 cups chicken stock (or water)

Steps:

Gather the ingredients.
With the tip of a sharp knife, make a shallow cut down the back of each shrimp. Peel the shrimp, remove the dark veins.
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.
To make the roux, wipe the saucepan out with a paper towel and add the flour and oil, mixing well. Place the saucepan over medium heat.
Cook for 8 to 10 minutes until the mixture turns a light reddish-brown. Stir constantly to prevent scorching. If the roux is turning dark too quickly, reduce the heat to medium-low.
Transfer the roux to the crock pot.
Add all the gumbo ingredients but the shrimp to the crockpot. Cover and cook on low for 7 to 9 hours.
Add the cooked shrimp to the gumbo and mix well. Cover and continue to cook on low for 15 to 20 minutes.
Meanwhile, cook the rice in the chicken stock or water, following the package directions.
Serve the gumbo over the hot cooked rice along with crusty French baguettes , cornbread , or biscuits .

Nutrition Facts : Calories 465 kcal, Carbohydrate 41 g, Cholesterol 152 mg, Fiber 1 g, Protein 31 g, SaturatedFat 5 g, Sodium 761 mg, Sugar 4 g, Fat 20 g, ServingSize 1 pot (6 to 8 servings), UnsaturatedFat 0 g

SLOW-COOKER CHICKEN GUMBO

Slow-Cooker Chicken Gumbo image

Provided by Robin Miller : Food Network

Categories main-dish

Time 6h15m

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

1 pound boneless skinless chicken breasts, cut into 2-inch pieces
One 10-ounce package frozen okra, thawed
2 links andouille sausage, diced
1 cup chopped onions
2 celery stalks, chopped
1 green bell pepper, seeded and chopped
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon salt
2 bay leaves
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon mustard powder
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
2 cups reduced-sodium chicken broth
2 cups reduced-sodium tomato juice
2 cups cooked rice

Steps:

In a slow-cooker, combine the chicken and all remaining ingredients except the rice. Mix well to combine. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours. Serve over rice.

SLOW-COOKER SMOKED CHICKEN AND SHRIMP GUMBO

Slow-Cooker Smoked Chicken and Shrimp Gumbo image

"File, a classic gumbo seasoning, gives this dish authentic flavor," says Eddie.

Provided by Eddie Jackson

Categories main-dish

Time 6h40m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

6 tablespoons unsalted butter
1 tablespoon liquid smoke
1/2 cup all-purpose flour
1 medium white onion, finely chopped
1 green bell pepper, finely chopped
2 stalks celery, finely chopped
2 cloves garlic, minced
2 1/4 pounds skinless, bone-in chicken thighs, trimmed of excess fat
6 cups low-sodium chicken broth
3 tablespoons Cajun seasoning
1 tablespoon file powder (gumbo seasoning, such as Zatarain's)
1 1/2 pounds medium shell-on shrimp
Cooked white rice and sliced scallions, for serving
Cooked white rice and sliced scallions, for serving
Hot sauce, for serving

Steps:

Slowly melt the butter with the liquid smoke in a saucepan over medium heat, then gradually whisk in the flour. Cook, whisking continuously, until the color is a light chocolate brown, 10 to 15 minutes. Pour the roux into a 6- to 7-quart slow cooker.
Toss the onion, bell pepper, celery and garlic in the slow cooker, then arrange the chicken on top. Sprinkle with the Cajun seasoning and file powder. Add the chicken broth, cover and cook on low, about 6 hours.
Transfer the chicken to a cutting board. Shred the meat, discarding the bones, then return the meat to the slow cooker.
Add the shrimp, cover and cook until they turn pink, about 8 minutes.
Serve over rice; top with the scallions and hot sauce.