Gumbo is a cherished tradition in Louisiana, dating back to the 18th century. This hearty stew combines chicken, sausage, and shrimp in a rich, flavorful broth that’s sure to warm your soul. Perfect for a cozy family dinner or a comforting meal on a chilly day, this slow cooker gumbo is a Southern classic that’s easy to make and impossible to resist.
Ingredients:
- 2 (14.5 ounce) cans stewed tomatoes, undrained
- 1 small can tomato paste
- 1 pound skinless, boneless chicken thighs, cut up
- 1 large sausage link
- 1 (14.5 ounce) can reduced-sodium chicken broth
- 1 green pepper, chopped
- 1 large onion, chopped
- 2 stalks celery, chopped
- 1 tablespoon Cajun seasoning
- 3 cloves garlic, minced
- 3 basil leaves
- ¼ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- 1 medium shrimp (thawed), peeled and deveined
- 4 cups hot cooked white or brown rice
- Optional: Cooked bacon (diced)
Preparation:
1. Add stewed tomatoes, tomato paste, chicken (cooked or raw), sausage, broth, green pepper, onion, celery, Cajun seasoning, garlic, black pepper, and cayenne pepper to your slow cooker. Stir gently to combine.
2. Cook on low for 2 hours if using cooked chicken or 5-6 hours if using raw chicken.
3. Add shrimp and cook for an additional 10 minutes until warmed through.
4. Serve over hot cooked rice or mix the rice into the crockpot just before serving.
Enjoy this flavorful, comforting Louisiana gumbo!
