Easy Crockpot Chicken, Sausage, and Shrimp Gumbo
Try this Easy Crockpot Chicken, Sausage, and Shrimp Gumbo recipe.
Try this Easy Crockpot Chicken, Sausage, and Shrimp Gumbo recipe.
- 1 large onion chopped
- 3 cloves garlic minced
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- chicken broth
- 2 stalks celery chopped
- 1 tablespoon cajun seasoning
- 2 (14.5 ounce) cans stewed tomatoes
- undrained
- 1 small can of tomato paste
- 1 pound skinless boneless chicken
- thighs cut up
- 1 large sausage link
- 1 (14.5 ounce) can reduced- sodium
- 1 green pepper chopped
- 3 basil leaves
- 1 frozen medium shrimp (thawed) peeled and deveined
- 4 cups hot cooked white or brown rice
- optional: add cooked bacon (diced)
- Carbohydrate 3.04529875059882 g
- Cholesterol 100.7514659 mg
- Fat 15.3529224996688 g
- Fiber 0.696202514644316 g
- Protein 27.2913140443876 g
- Saturated Fat 4.35828297233004 g
- Serving Size 1 1 Serving (174g)
- Sodium 107.102712490246 mg
- Sugar 2.34909623595451 g
- Trans Fat 1.48722011681003 g
- Calories 265 calories
Step-by-step
- Add tomatoes, tomato paste, chicken (cooked or raw), Sausage, broth, green pepper, onion, celery, Cajun seasoning, garlic, black pepper, and cayenne pepper to prepared slow cooker. Stir gently to combine all the ingredients.
- Cook this portion on low for about 2 hours if your chicken is already cooked or 5 to 6 hours if you adding raw chicken.
- Add shrimp and cook about another 10 minutes until the shrimp is warm.
- You can serve this over cooked white rice or combine the rice in the crockpot just before serving.
Using a slow cooker for gumbo requires accepting the absence of a traditional roux, relying instead on tomato paste and long simmering times to build body. Raw chicken thighs demand five to six hours on low heat to break down connective tissue properly, whereas pre-cooked meat cuts that window down to two hours. Thick ceramic slow cooker inserts retain heat differently than heavy-bottomed Dutch ovens, changing how aromatics like onions and bell peppers soften during the initial phase.
Shrimp serves as the primary pitfall for this equipment setup. Adding delicate crustaceans at the start results in rubbery, overcooked protein by the time the cycle completes. Introduce thawed shrimp during the final ten minutes of cooking, utilizing the residual heat of the broth to warm them through without toughening the flesh.
Stirring the mixture midway through ensures the tomato paste incorporates fully into the surrounding chicken broth rather than settling against the heating element and scorching. Maintain a tight lid seal throughout the cooking cycle to prevent moisture loss, which concentrates salt levels disproportionately in long-simmering slow cooker recipes.
Leftovers store safely in an airtight container for up to three days in the refrigerator. Reheat individual portions gently on the stovetop over medium-low heat, adding a splash of water if the starch has absorbed too much liquid.
