Savory Slow Cooker Chicken, Sausage, and Shrimp Gumbo
This hearty Slow Cooker Chicken, Sausage, and Shrimp Gumbo is a comforting blend of flavors that brings the essence of New Orleans to your kitchen. Perfect for gatherings or a cozy family dinner, this gumbo is made easy with a crock pot, allowing you to focus on other things while it simmers to perfection. With smoky sausage, tender chicken, succulent shrimp, and a medley of vegetables, this dish is served over fluffy rice, capturing the soul of Southern cuisine in every bite. It's a recipe that invites sharing and enjoyable moments around the dinner table.
N/A
Servings
480
Calories
16
Ingredients
Ingredients
all-purpose flour
1/3 cup (none)
cooking oil
1/3 cup (none)
water
3 cups (none)
smoked sausage
12 ounces (sliced and browned)
chopped cooked chicken
1 1/2 cups (none)
okra
2 cups (sliced or 1 (10 ounce) package frozen whole okra, partially thawed and cut into 1/2 inch slices)
chopped onion
1 cup (none)
chopped green sweet pepper
1/2 cup (none)
chopped celery
1/2 cup (none)
garlic cloves
4 (minced)
salt
1/2 teaspoon (none)
pepper
1/2 teaspoon (none)
ground red pepper
1/4 teaspoon (none)
diced tomatoes
1 (14 ounce) can (undrained)
frozen shelled deveined cooked shrimp
1 (12 ounce) package (rinsed)
hot cooked rice
3 cups (none)
Instructions
1
Start by preparing the roux: In a heavy 2-quart saucepan, combine the flour and cooking oil over medium-high heat. Stir continuously for about 5 minutes until well mixed.
2
Reduce the heat to medium, and continue stirring for an additional 15 minutes until the roux reaches a deep, reddish-brown color. Be patient and ensure it doesn't scorch.
3
Once your roux is ready, remove it from the heat and allow it to cool slightly.
4
In a 5-quart crock pot, pour in 3 cups of water and add the cooled roux, stirring until well combined.
5
Add the sliced smoked sausage, chopped cooked chicken, okra, onion, sweet pepper, celery, minced garlic, salt, pepper, undrained diced tomatoes, and ground red pepper. Stir everything together until evenly distributed.
6
Cover the crock pot with its lid and set it to cook on low heat for 6 to 7 hours.
7
About 20 minutes before serving, stir in the rinsed shrimp, allowing it to warm through.
8
Before serving, skim off any fat from the top of the gumbo. Serve hot over freshly cooked rice.
Nutrition Information
20g
Fat
40g
Carbs
32g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are the main proteins in this gumbo recipe?
This recipe includes smoked sausage, chopped cooked chicken, and frozen shelled deveined cooked shrimp.
How many calories are in a serving of this gumbo?
Each serving contains approximately 480 calories.
How do I make the roux for the gumbo?
Combine 1/3 cup flour and 1/3 cup oil over medium-high heat for 5 minutes, then reduce to medium and stir for 15 minutes until it reaches a deep reddish-brown color.
How long does this gumbo cook in the slow cooker?
The gumbo should cook on low heat for 6 to 7 hours.
When should I add the shrimp to the crock pot?
Stir in the rinsed shrimp about 20 minutes before you are ready to serve to allow them to warm through.
What vegetables are needed for this recipe?
You will need okra, chopped onion, chopped green sweet pepper, chopped celery, and undrained diced tomatoes.
Should the diced tomatoes be drained?
No, the recipe specifies using one 14-ounce can of undrained diced tomatoes.
How much protein is in this dish?
This gumbo contains 32g of protein per serving.
What is the fat content of this recipe?
There are 20g of fat per serving.
What should I serve the gumbo with?
It is recommended to serve the gumbo hot over 3 cups of freshly cooked rice.
How much water is required for the base?
You will need 3 cups of water to combine with the roux in the crock pot.
Can I use frozen okra?
Yes, you can use one 10-ounce package of frozen whole okra, partially thawed and cut into 1/2 inch slices.
What size crock pot is recommended?
A 5-quart crock pot is the recommended size for this recipe.
How much garlic is used in the gumbo?
The recipe calls for 4 minced garlic cloves.
What kind of flour is used for the roux?
The recipe uses 1/3 cup of all-purpose flour.
What spices provide the heat in this recipe?
The heat comes from 1/2 teaspoon of pepper and 1/4 teaspoon of ground red pepper.
Is the chicken added raw or cooked?
The recipe requires 1 1/2 cups of chopped cooked chicken.
How much smoked sausage is needed?
You will need 12 ounces of smoked sausage, which should be sliced and browned.
What is the carbohydrate count per serving?
There are 40g of carbohydrates per serving.
What is the first step in the instructions?
The first step is preparing the roux by combining flour and cooking oil in a saucepan.
Do I need to stir the roux constantly?
Yes, you should stir continuously to ensure the roux mixes well and does not scorch.
How much oil is used for the roux?
The recipe calls for 1/3 cup of cooking oil.
What should I do right before serving the gumbo?
Before serving, skim off any fat that has risen to the top of the gumbo.
Is this a traditional Southern dish?
Yes, it is described as capturing the soul of Southern cuisine and bringing the essence of New Orleans to your kitchen.
How much salt is in the recipe?
The recipe uses 1/2 teaspoon of salt.
How much onion is required?
You will need 1 cup of chopped onion.
What type of shrimp should I buy?
Use one 12-ounce package of frozen shelled deveined cooked shrimp.
How much celery is needed?
The recipe calls for 1/2 cup of chopped celery.
What color should the finished roux be?
The roux should be a deep, reddish-brown color.
How much green sweet pepper is used?
The recipe requires 1/2 cup of chopped green sweet pepper.