Crock Pot Chicken And Sausage Gumbo With Shrimp Recipes

SLOW COOKER CHICKEN GUMBO WITH SHRIMP

Steps:

• Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
• Add tomatoes, chicken, broth, green pepper, onion, celery, Cajun seasoning, garlic, black pepper, and cayenne pepper to prepared slow cooker. Stir gently with wooden spoon or rubber scraper to combine.
• Cover and cook on low for 6 hours.
• Remove lid and stir in shrimp gently with a wooden spoon or rubber scraper. Cover and cook about 3 minutes more, or until shrimp is opaque. Serve over cooked rice.

SMOKED SAUSAGE GUMBO (SLOW COOKER)

Steps:

• Combine tomatoes with juice and broth in slow cooker. Sprinkle flour evenly over bottom of small skillet. Cook over high heat without stirring 3 to 4 minutes or until flour begins to brown. Reduce heat to medium; stir flour about 4 minutes. Stir in oil until smooth. Carefully whisk flour mixture into slow cooker.
• Add sausage, onion, bell pepper, celery, carrot, oregano, thyme, and red pepper. Stir well. Cover; cook on LOW 4 1/2 hours to 5 hours.
• Serve gumbo over rice. Sprinkle with parsley.

SLOW COOKER CHICKEN & SAUSAGE GUMBO

Steps:

• Make a roux: Combine cooking oil and all-purpose flour in a small saucepan and heat on medium low for 15 to 20 minutes stirring regularly until it turns a chocolatey brown. Black lumps means you've burned it ;).
• Meanwhile dice your vegetables and place them in the slow cooker.
• Slice the sausages into discs and fry them until golden brown, add to slow cooker.
• Cube the chicken and fry until no pink remains, add to slow cooker.
• Pour roux over contents of slow cooker.
• Add 4 cups of chicken stock to slow cooker.
• Add spices to slow cooker, stir well.
• Cook on low for 8 hours or high for 5 hours.
• Optionally add cooked shrimp and heat for an additional 20-30 minutes.
• Serve over a bed of rice prepared as per it's package instructions.

SLOW COOKER CHICKEN AND SAUSAGE GUMBO

Steps:

• Heat the vegetable oil in a saucepan over medium-high heat. Whisk in the flour to form a thick paste until smooth, about 3 minutes.
• Reduce heat to medium and continue cooking, whisking constantly, until the flour turns a dark reddish-brown roux, about 15 minutes. Set aside to cool.
• Pour water into a slow cooker.
• Stir in the roux, sausage, chicken, okra, onion, bell pepper, celery, garlic, salt, black pepper, and cayenne pepper.
• Cover and cook on Low for 6 to 7 hours.
• Skim off fat with a spoon.