Slow Cooker Gumbo

• servings: 6 servings
• active time: 10 minutes
• total time: 4 hours 10 minutes

Ingredients

2 pounds chicken thighs (or breasts)

1 pound seafood

8 ounces andouille sausage, cut into rounds

1 bell pepper, diced

1/2 cup onion, diced

2 celery stalks, sliced

2 garlic cloves

1 cup frozen or fresh okra

6 ounces tomato paste

15 ounces diced tomatoes

4 teaspoons Cajun (or Creole seasoning)

1/2 teaspoon cayenne

1/2 teaspoon thyme

1/2 teaspoon oregano

1 bay leaf

1/2 cup low-sodium chicken broth (for Instant Pot)

1 tablespoon oil (for Instant Pot)

Directions

Add all the gumbo ingredients EXCEPT the seafood to the slow cooker. Stir to mix well.

Cook HIGH 2-3 hours or LOW 4–6.

Stir in the seafood. Cook an additional 5-10 minutes or until seafood is cooked. Remove bay leaf before serving.

Turn on the pressure cooker and select sauté. Once hot, add oil, bell pepper, onion, and celery. Cook 3-5 minutes or until soft. Add garlic and cook an additional minute.

Turn off the pressure cooker. Pour diced tomatoes and broth into the pot. Deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.

Add chicken, sausage, tomato paste, Cajun seasoning, pepper, cayenne, thyme, oregano, and bay leaf. Stir to mix well.

Close lid and seal valve. Set high pressure and cook for 7 minutes. When cook time is complete, quick release the pressure.

Stir in the okra and seafood. Set the pressure cooker to the warm setting and cook until done OR turn off the pressure cooker and put the lid back on & let the food sit for 10-15 minutes (or until okra is soft and seafood is cooked).

Remove bay leaf before serving.

Nutrition

• Calories: 326
• Total Fat: 6.4 g
• Saturated Fat: 1.5 g
• Trans Fat: 0 g
• Cholesterol: 235.4 mg
• Sodium: 654.1 mg
• Total Carbohydrate: 13.2 g
• Dietary Fiber: 3.1 g
• Total Sugars: 5 g
• Protein: 52.1 g