SLOW COOKER CHICKEN GUMBO WITH SHRIMP
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
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
CROCK POT CHICKEN, SAUSAGE, AND SHRIMP GUMBO
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
CROCK POT GUMBO
Gumbo you can make on a work day. I prepare all ingredients the night before. Put everything except water and shrimp together and refrigerate. In the morning, put ingredients in the crock pot and add water. Be patient with the roux, it takes time. If you burn it, you will ruin your gumbo.
Provided by islandgirl77551
Categories Gumbo
Time 6h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Roux:.
- Fry bacon and set aside on paper towels.
- Reserve 6 tbs. bacon grease.
- In a skillet on low heat, add 4 tbs. of bacon grease, flour and cajun seasoning.
- Brown flour slowly, stirring constantly, until dark copper brown. Be careful not to burn flour.
- Gumbo:.
- Transfer roux to crock pot.
- Lightly saute garlic, onion, celery and green pepper in 2 tbs. of bacon grease and add to crock pot.
- Crumble bacon and add to crock pot.
- Brown chicken, cube and add to crock pot.
- Slice sausage and add to crock pot.
- Add 8 cups of hot water to crock pot and stir until water and roux are blended.
- Cook on low heat for 6-8 hours.
- Just before serving add shrimp to crock pot and cook until shrimp turn pink.
- Serve over cooked rice and sprinkle lightly with file powder.
Nutrition Facts : Calories 693.1, Fat 45.7, SaturatedFat 15.2, Cholesterol 264.5, Sodium 1463.2, Carbohydrate 15.3, Fiber 1.3, Sugar 2.3, Protein 52.1
SLOW-COOKER GUMBO
Our version of the traditional dish of Mardi Gras is simmered to perfection in your slow cooker. Andouille sausage, chicken, rice and Cajun spices come together for the perfect gumbo.
Provided by Angie McGowan
Categories Entree
Time 6h45m
Yield 4
Number Of Ingredients 15
Steps:
- Spray 6-quart slow cooker with cooking spray.
- Heat 10-inch skillet over medium heat. Drizzle with olive oil, and add sausage. Cook about 7 minutes, stirring occasionally, until sausage lightly browns; spoon into slow cooker. In same skillet, add onion, bell pepper and celery. Cook until crisp-tender, stirring occasionally; add to slow cooker. In same skillet, add chopped chicken. Cook until no longer pink, stirring occasionally; add to slow cooker. Add okra to slow cooker.
- In heavy or cast-iron skillet, heat vegetable oil over medium-low heat. Using whisk, beat in flour; add Cajun seasoning and thyme. Continue to beat and cook 15 to 20 minutes, making roux that is brown and smells very nutty. Add beef stock, and beat well with whisk. Heat to boiling, beating constantly. Cook until thickened; add to slow cooker.
- Add diced tomatoes to slow cooker; stir well. Cover; cook on Low heat setting 6 hours.
- Serve gumbo with rice. Garnish with green onions before serving.
Nutrition Facts : ServingSize 1 Serving
CROCK POT CHICKEN AND SAUSAGE GUMBO WITH SHRIMP
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
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
LEFTOVER HAM AND SHRIMP SLOW COOKER GUMBO
Great for finishing off that holiday ham that just won't quit! Also able to freeze and save for later if hammed out. Two of my 3 young sons loved it. The third asked for no beans and shrimp which was easy to filter out in his bowl. Husband devoured it and wished it had more shrimp. Overall a success considering it was a week out from daily doses of Easter ham. Serve by itself or over white rice.
Provided by limeshmd
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 4h55m
Yield 12
Number Of Ingredients 13
Steps:
- Stir garlic, turmeric, chili powder, basil, and cayenne pepper together in a small saucepan; heat over medium heat until aromatic, about 1 minute. Melt butter into the mixture, add onion, and cook until the onion is softened and translucent, about 5 minutes. Scoop onion mixture from saucepan into a slow cooker, reserving as much butter in the saucepan as possible.
- Increase heat under saucepan to medium-high heat. Saute frozen shrimp in hot butter until just firm, about 2 minutes; transfer mixture to slow cooker. Add ham, ham bone, black beans, and tomatoes to the slow cooker.
- Cook on High until the ham on the bone is falling off, 4 to 6 hours (or on Low 6 to 8 hours).
- Remove and discard ham bone, stir coconut milk into the mixture, continue cooking on Low until the coconut milk is warmed, about 30 minutes.
Nutrition Facts : Calories 240.9 calories, Carbohydrate 18.4 g, Cholesterol 80.7 mg, Fat 9.8 g, Fiber 5.9 g, Protein 19.4 g, SaturatedFat 6.6 g, Sodium 869.2 mg, Sugar 4.6 g
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