Ingredients
Gumbo
- 1 TBSP Extra-virgin olive oil
- ½ cup Onion chopped
- ½ cup Bell pepper chopped
- ½ cup Celery chopped
- 2 cloves Garlic minced
- 6 oz Boneless chicken thighs cut into bite-size pieces
- 2 oz Andouille sausage sliced
- 14.5 oz Canned diced tomatoes undrained
- 1 cup Chicken broth
- 1 tsp Cajun seasoning
- ½ tsp Dried thyme
- ¼ tsp Paprika
- ¼ tsp Cayenne pepper optional, adjust to taste
- ½ tsp Salt adjust to taste
- ¼ tsp Black pepper
- 2 oz Shrimp peeled and deveined
- 2 TBSP Scallions chopped (for garnish)
- 1 tsp Lemon juice optional, for brightness
Rice
- ½ cup White rice rinsed
Lemon Sparkling Water
- 24 oz Sparkling water
- 1 Lemon sliced
- Ice cubes for serving
Instructions
- Prep all ingredients as listed above.
- Sauté Aromatics: In a small skillet, heat olive oil over medium heat. Add onion, bell pepper, celery, and garlic. Sauté 3–4 minutes until softened.
- Combine Ingredients in Slow Cooker: Transfer sautéed vegetables to the slow cooker. Add chicken, sausage, diced tomatoes (with juice), chicken broth, Cajun seasoning, thyme, paprika, cayenne pepper, salt, black pepper.
- Cook Gumbo: Cover and cook on low for 6 - 8 hours (or on high for 4 hours), until chicken is tender and flavors have melded together.
- Cook Rice: Prepare rice according to package directions. Fluff with a fork and keep warm.
- Add Shrimp: Stir the shrimp into the slow cooker and cook for an additional 20 - 30 minutes until shrimp reach an internal temperature of 120F / 48C.
- Finish and Serve: Taste and adjust seasoning if needed. Stir in lemon juice for brightness if desired. Serve gumbo with rice, garnished with chopped scallions and lemon sparkling water.
Nutrition
Calories: 609kcal | Carbohydrates: 61g | Protein: 27g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 110mg | Sodium: 1435mg | Potassium: 1086mg | Fiber: 7g | Sugar: 11g | Vitamin A: 2404IU | Vitamin C: 103mg | Calcium: 163mg | Iron: 5mg
Slow Cooker Sausage Shrimp Chicken Gumbo
Ingredients
Gumbo
- 1 TBSP Extra-virgin olive oil
- ½ cup Onion chopped
- ½ cup Bell pepper chopped
- ½ cup Celery chopped
- 2 cloves Garlic minced
- 6 oz Boneless chicken thighs cut into bite-size pieces
- 2 oz Andouille sausage sliced
- 14.5 oz Canned diced tomatoes undrained
- 1 cup Chicken broth
- 1 tsp Cajun seasoning
- ½ tsp Dried thyme
- ¼ tsp Paprika
- ¼ tsp Cayenne pepper optional, adjust to taste
- ½ tsp Salt adjust to taste
- ¼ tsp Black pepper
- 2 oz Shrimp peeled and deveined
- 2 TBSP Scallions chopped (for garnish)
- 1 tsp Lemon juice optional, for brightness
Rice
- ½ cup White rice rinsed
Lemon Sparkling Water
- 24 oz Sparkling water
- 1 Lemon sliced
- Ice cubes for serving
Instructions
- Prep all ingredients as listed above.
- Sauté Aromatics: In a small skillet, heat olive oil over medium heat. Add onion, bell pepper, celery, and garlic. Sauté 3–4 minutes until softened.
- Combine Ingredients in Slow Cooker: Transfer sautéed vegetables to the slow cooker. Add chicken, sausage, diced tomatoes (with juice), chicken broth, Cajun seasoning, thyme, paprika, cayenne pepper, salt, black pepper.
- Cook Gumbo: Cover and cook on low for 6 - 8 hours (or on high for 4 hours), until chicken is tender and flavors have melded together.
- Cook Rice: Prepare rice according to package directions. Fluff with a fork and keep warm.
- Add Shrimp: Stir the shrimp into the slow cooker and cook for an additional 20 - 30 minutes until shrimp reach an internal temperature of 120F / 48C.
- Finish and Serve: Taste and adjust seasoning if needed. Stir in lemon juice for brightness if desired. Serve gumbo with rice, garnished with chopped scallions and lemon sparkling water.
Nutrition
Calories: 609kcalCarbohydrates: 61gProtein: 27gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 110mgSodium: 1435mgPotassium: 1086mgFiber: 7gSugar: 11gVitamin A: 2404IUVitamin C: 103mgCalcium: 163mgIron: 5mg
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