Crock Pot Gumbo Recipe Chicken And Sausage Recipe For Shrimp

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SLOW COOKER CHICKEN GUMBO WITH SHRIMP



Slow Cooker Chicken Gumbo with Shrimp image

This Cajun-inspired dish practically makes itself. Just dump the ingredients in the slow cooker, toss in the shrimp a few minutes before serving and voila! Dinner is served.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 6h15m

Yield 8

Number Of Ingredients 13

1 Reynolds® Slow Cooker Liner
2 (14.5 ounce) cans stewed tomatoes, undrained
1 pound skinless, boneless chicken thighs, cut up
1 (14.5 ounce) can reduced-sodium chicken broth
1 green sweet pepper, chopped
1 large onion, chopped
2 stalks celery, chopped
1 tablespoon Cajun seasoning
3 cloves garlic, minced
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper
1 pound fresh or frozen medium shrimp (thawed if frozen), peeled and deveined
4 cups hot cooked white or brown rice

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.

Nutrition Facts : Calories 281.8 calories, Carbohydrate 32.3 g, Cholesterol 119.1 mg, Fat 6.7 g, Fiber 2.2 g, Protein 22.4 g, SaturatedFat 1.9 g, Sodium 562.2 mg, Sugar 5.1 g

CROCKPOT GUMBO WITH CHICKEN, SAUSAGE, AND SHRIMP



Crockpot Gumbo with Chicken, Sausage, and Shrimp image

A big pot of Healthy Slow Cooker Gumbo with chicken, sausage, and shrimp is a nourishing, cozy and satisfying way to end the day.

Provided by Blair Lonergan

Categories     Dinner

Time 4h30m

Number Of Ingredients 21

¼ cup all-purpose flour
¼ cup vegetable oil
1 lb. boneless, skinless chicken thighs ((or substitute with chicken breast))
½ lb. andouille, kielbasa, or other smoked sausage, sliced into rounds
1 (14.5 oz) can diced tomatoes, not drained
½ of a large onion, diced
½ of a green bell pepper, seeded and diced
1 celery rib, diced
2 cloves garlic, minced or pressed
1 bay leaf
2 teaspoons Cajun or Creole seasoning
½ teaspoon sweet paprika
½ teaspoon dried thyme ((or 1 teaspoon fresh thyme leaves)
½ teaspoon dried oregano
2 cups chicken broth or chicken stock
½ lb. raw shrimp, peeled and deveined
2 green onions (white and green parts), chopped
2 tablespoons chopped fresh parsley, plus extra for garnish
Kosher salt and ground black pepper, to taste
Cayenne or hot sauce, to taste
Cooked white rice, for serving

Steps:

  • Make the roux by heating the flour and oil in a small saucepan or skillet over medium heat. Cook for 8-10 minutes, whisking constantly so that it doesn't burn. The mixture should turn a light reddish-brown. If it starts to get dark too quickly, reduce the heat to medium-low.
  • Transfer the roux to the bottom of a slow cooker.
  • Add the chicken, and then top with the sausage, tomatoes, onion, bell pepper, celery, garlic, bay leaf, Creole seasoning, paprika, thyme, oregano, and chicken broth.
  • Cover and cook on LOW for 6-8 hours, on HIGH for 3-4 hours, or until the chicken is cooked through and the vegetables are tender.
  • Turn the slow cooker to the HIGH setting (if it's not already there), and stir in the shrimp. Cover and cook on HIGH for 15-20 more minutes (stirring twice), or until shrimp are pink.
  • Discard the bay leaf. Remove the chicken from the pot. Chop or shred the meat, and then return the chicken to the pot. Stir in the green onions and parsley.
  • Taste and season with salt and pepper, cayenne, or hot sauce. Serve over rice and garnish with additional chopped fresh parsley, if desired.

Nutrition Facts : ServingSize 1 cup (not including rice), Calories 218 kcal, Carbohydrate 7 g, Protein 23 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 99 mg, Sodium 751 mg, Fiber 1 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 6 g

CROCK POT CHICKEN AND SAUSAGE GUMBO WITH SHRIMP



Crock Pot Chicken and Sausage Gumbo With Shrimp image

Make and share this Crock Pot Chicken and Sausage Gumbo With Shrimp recipe from Food.com.

Provided by Rita1652

Categories     Gumbo

Time 9h20m

Yield 6 serving(s)

Number Of Ingredients 16

1/3 cup all-purpose flour
1/3 cup cooking oil
3 cups water
12 ounces smoked sausage, sliced & browned
1 1/2 cups chopped cooked chicken
2 cups sliced okra or 1 (10 ounce) package frozen whole okra, partially thawed and cut into 1/2 inch slices
1 cup chopped onion
1/2 cup chopped green sweet pepper
1/2 cup chopped celery
4 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground red pepper
1 (14 ounce) can diced tomatoes, undrained
1 (12 ounce) package frozen shelled deveined cooked medium shrimp, rinsed
3 cups hot cooked rice

Steps:

  • For the roux, in a heavy 2-quart saucepan stir together the flour and oil until smooth.
  • Cook over medium-high heat for 5 minutes, stirring constantly.
  • Reduce heat to medium.
  • Cook and stir constantly about 15 minutes more or until a dark, reddish-brown roux forms.
  • Cool.
  • In a 5-quart crockery cooker place water.
  • Stir in roux.
  • Add sausage, chicken, okra, onion, sweet pepper, celery, garlic, salt, pepper, can tomatoes, and ground red pepper.
  • Cover; cook on low-heat setting for 6 to 7 hours then add shrimp for 20 minutes.
  • Skim off fat.
  • Serve over the hot cooked rice.

Nutrition Facts : Calories 577.4, Fat 32.5, SaturatedFat 8, Cholesterol 134.9, Sodium 1059.3, Carbohydrate 41.6, Fiber 3.2, Sugar 4.3, Protein 28.5

SLOW COOKER CHICKEN & SAUSAGE GUMBO



Slow Cooker Chicken & Sausage Gumbo image

I've always loved the Gumbo and other dishes my Dad used to make, and in my efforts to try and figure out how he made them I've come up with this Gumbo recipe. It's incorporating several things from various recipes found here on food.com (such as how to make a roux!).

Provided by RedAntisocial

Categories     One Dish Meal

Time 5h40m

Yield 6-8 serving(s)

Number Of Ingredients 21

1/3 cup cooking oil
1/3 cup all-purpose flour
1 large onion, diced
2 bell peppers, diced (Red, Green or Yellow)
1 -2 jalapeno pepper
2 celery ribs (cut small)
1 lb andouille sausages or 1 lb chorizo sausage
1 lb shrimp (optional)
1 1/2 lbs chicken
4 garlic cloves
1 tablespoon oregano
1 tablespoon basil
1 tablespoon thyme
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon black pepper
1 tablespoon paprika
1 teaspoon salt
1 teaspoon red pepper flakes
4 cups chicken stock
4 cups rice (prepared)

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.

CHICKEN, SHRIMP, AND SAUSAGE GUMBO



Chicken, Shrimp, and Sausage Gumbo image

This recipe was a culmination of several recipes that I ran across through the years. It is time consuming but it is worth it. Note: The roux is probably the most important part of making a gumbo, take your time and you will be rewarded (To quote Alton Brown). The darker the color, the richer it will be. I like mine very dark.

Provided by B-B-Q Man

Categories     Gumbo

Time 4h30m

Yield 14-18 serving(s)

Number Of Ingredients 19

1 lb kielbasa, sliced into 1/2 inch thick medallions
1 lb andouille sausage, sliced into 1/2 inch thick medallions
2 lbs boneless skinless chicken thighs, cut into bite size pieces
2 lbs shrimp, peeled and deveined (save the shells to make a stock)
2 cups cold water
1/4 cup creole seasoning, divided (I use Tony Cacheres)
3/4 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups onions, small dice
1 cup green bell pepper, small dice
1 cup celery, small dice
2 tablespoons garlic, minced (or to taste)
8 ounces tomato paste
3 bay leaves
96 ounces chicken broth
1 -2 teaspoon cayenne (more or less to taste)
1 bunch scallion, small dice
cooked long-grain rice (as much as you think you'll need)
file powder (served on the side)

Steps:

  • In large skillet brown both sausages on medium-low heat. Set aside till later. You may need to do this in batches.
  • In small sauce pan add water and shrimp shells and simmer for 20 minutes covered. Remove from heat and let sit for another 20 minutes, covered. Strain stock and reserve for later.
  • Season chicken and shrimp with 2-3 tablespoons of creole seasoning and set aside.
  • To make the roux:.
  • In 12 quart heavy bottom stock pot, heat oil over medium/medium low heat. Add the flour all at once and stir constantly with wooden spoon until it turns to a dark chocolate color. (approximately 20-30 min.) Do not rush this by turning up the heat, It will burn very quickly, not to mention it might splatter and this stuff is like napalm if it gets on your skin.
  • Add the onion, green bell pepper, celery, garlic and continue the constant stirring. Cook until they soften (5-10 minutes). This will look like a very thick paste.
  • Add the bay leaves, and stir in the tomato paste and cook for a couple of minutes.
  • Pour the chicken stock and reserved shrimp stock in and stir till the paste (roux) is combined.
  • Put the sausage, the rest of the creole seasoning,and the cayenne in and raise the heat to bring to a soft boil. For about 10 Minutes.
  • Reduce heat to a simmer, add uncooked chicken and cover. Simmer for 30 minutes.
  • Now check the consistency. You can always add a little water or broth if necessary.
  • Simmer for another 15-20 minutes.
  • Add the shrimp and stir. The shrimp will cook very quickly. As soon as they turn pink you're ready to serve.
  • To serve:.
  • Place a pressed scoop of rice in the middle of your bowl (I like to use an ice cream type scoop, that way it stays rounded and centered in the bowl) and ladle the gumbo around and over the top of the rice.
  • Sprinkle some scallions on top and serve with the file powder on the side.
  • Enjoy!

Nutrition Facts : Calories 534, Fat 34, SaturatedFat 8.8, Cholesterol 175.4, Sodium 1885.8, Carbohydrate 17.3, Fiber 1.9, Sugar 4.8, Protein 38.3

SLOW COOKER CHICKEN AND SAUSAGE GUMBO



Slow Cooker Chicken and Sausage Gumbo image

Compared to other methods of preparing gumbo this one is relatively quick and simple. The results however are top-notch and sure to please. Serve with rice.

Provided by learntosink

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 6h40m

Yield 6

Number Of Ingredients 13

⅓ cup vegetable oil
⅓ cup all-purpose flour
3 cups water
¾ pound smoked sausage, quartered lengthwise and sliced
1 ½ cups cubed cooked chicken
2 cups sliced okra
1 cup chopped onion
½ cup chopped green bell pepper
½ cup chopped celery
4 cloves garlic, minced
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper

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.

Nutrition Facts : Calories 447.2 calories, Carbohydrate 13 g, Cholesterol 64.8 mg, Fat 33 g, Fiber 2.2 g, Protein 24.2 g, SaturatedFat 8.8 g, Sodium 1083 mg, Sugar 3.2 g

CROCK POT CHICKEN, SAUSAGE, AND SHRIMP GUMBO



Crock Pot Chicken, Sausage, and Shrimp Gumbo image

The crock pot makes this Louisiana chicken and sausage gumbo a snap to fix and cook. Spicy sausage, chicken, and shrimp make it a tasty, hearty dish.

Provided by Diana Rattray

Categories     Entree     Dinner     Soup

Time 9h57m

Yield 8

Number Of Ingredients 18

For the Gumbo:
1/2 pound medium shrimp
3 tablespoons all-purpose flour
3 tablespoons vegetable oil
1/2 pound smoked sausage (cut into 1/2 inch slices)
1 pound boneless chicken thighs (cut into bite-size pieces)
1 1/2 cups sliced frozen okra
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
3 cloves garlic (minced)
2 cups chicken stock (unsalted or low sodium)
1/4 teaspoon ground cayenne pepper (or to taste)
1/4 teaspoon ground black pepper
Optional: 1 (14 1/2-ounce) can diced tomatoes (undrained)
For the Rice:
1 1/2 cups long-grain white rice (uncooked)
3 cups chicken stock (or water)

Steps:

  • Gather the ingredients.
  • With the tip of a sharp knife, make a shallow cut down the back of each shrimp. Peel the shrimp, remove the dark veins.
  • Rinse the shrimp under cold running water.
  • Bring a small saucepan of lightly salted water to a boil. Add the shrimp and cook for about 2 minutes, or until they are pink and opaque.
  • Drain and transfer the shrimp to a bowl. Cover and refrigerate.
  • To make the roux, wipe the saucepan out with a paper towel and add the flour and oil, mixing well. Place the saucepan over medium heat.
  • Cook for 8 to 10 minutes until the mixture turns a light reddish-brown. Stir constantly to prevent scorching. If the roux is turning dark too quickly, reduce the heat to medium-low.
  • Transfer the roux to the crock pot.
  • Add all the gumbo ingredients but the shrimp to the crockpot. Cover and cook on low for 7 to 9 hours.
  • Add the cooked shrimp to the gumbo and mix well. Cover and continue to cook on low for 15 to 20 minutes.
  • Meanwhile, cook the rice in the chicken stock or water, following the package directions.
  • Serve the gumbo over the hot cooked rice along with crusty French baguettes , cornbread , or biscuits .

Nutrition Facts : Calories 465 kcal, Carbohydrate 41 g, Cholesterol 152 mg, Fiber 1 g, Protein 31 g, SaturatedFat 5 g, Sodium 761 mg, Sugar 4 g, Fat 20 g, ServingSize 1 pot (6 to 8 servings), UnsaturatedFat 0 g

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