Slow Cooker Gumbo

• servings: 6 servings
• active time: 10 minutes
• total time: 6 hours 10 minutes

Ingredients

4 tablespoons butter

1/4 cup + 2 tablespoons flour

1 red bell pepper, diced

1 onion, diced

3 celery stalks, diced

28 ounce can diced tomatoes (the big can)

1 ½ pounds chicken thighs, boneless skinless

1 package andouille sausage, sliced

1 pound raw shrimp (add at the end)

1 tablespoon cajun seasoning

1 teaspoon kosher salt

½ teaspoon dried thyme

2 cups chicken broth

1 teaspoon minced garlic

1 cup frozen okra (optional)

2 cups cooked rice for serving

Directions

Optional: Make a roux using the optional butter and flour. On the stovetop add the butter to a skillet over medium heat. Once melted and starting to bubble add the flour to the butter. Whisk to combine and continue to whisk until the mixture becomes a dark brown color about 4 minutes. Remove from the heat, set aside until you are ready to add the the crockpot.

Add the diced red bell pepper, onion, celery, diced tomatoes, chicken thighs, sliced andouille, cajun seasoning, salt, thyme, broth, minced garlic, and if you are using it the optional roux from step one. Do NOT add the shrimp yet.

Stir to combine and cook on LOW 6-7 hours or HIGH 3-4 hours.

During the last 15 minutes of cooking stir in the shrimp. I recommend leaving the shells on for maximum flavor but it isn't absolutely necessary. Once the shrimp is pink and no longer translucent the gumbo is ready to eat. Shred the chicken thighs into bite size pieces. Serve over a bed of rice.

Nutrition

• Serving Size: about 1.5 cups over rice
• Calories: 501
• Total Fat: 22 g
• Saturated Fat: 9 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Cholesterol: 327 mg
• Sodium: 2443 mg
• Total Carbohydrate: 27 g
• Dietary Fiber: 4 g
• Total Sugars: 6 g
• Protein: 50 g