Chicken, Sausage & Shrimp Gumbo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/4 c olive oil1/3 c flour3 cloves garlic, crushed2 links chicken andouille sausage, sliced1/2 c chopped onion1/2 c chopped green bell pepper1/2 c diced celery4 c chicken broth1 large bag (2#) frozen gumbo vegetables1/8 tsp cayenne pepper1/2 tbsp parsley1/2 tsp thyme2 bay leaves1 15oz can diced tomatoes8 oz chicken breast, cooked and shredded8 oz shrimp, raw (peeled, deveined and cut bite-size)Salt & pepper to tastefile powder
1. Pour gumbo veggies into a slow cooker and set on low heat.
2. Make the roux. In a medium skillet, mix the oil and flour and cook over medium heat. Use a spatula to stir from the bottom keeping the roux blended and not burning. It will take about 10 minutes for the roux to slowly cook to the color of a penny. Keep an eye on it and don't let it burn!
3. While the roux cooks, put sausage, onion, bell pepper and celery in another skillet and cook until browned. Add garlic and cook another 2 min. Pour this into the slow cooker.
4. When the roux has turned copper colored, reduce the heat. Slowly stir enough broth (half) into the roux as if you are making gravy. The broth will cause it to instantly thicken so stir continuously and keep adding broth to keep it smooth. Add cayenne, parsley, thyme. Pour the seasoned roux into the slow cooker and stir. Add broth to make a thick soup. Add bay leaves.
5. Cover and cook on low for 4 hours. Add tomatoes, shredded chicken, shrimp and adjust salt and pepper to taste. Cook 1 hour (while you make rice).
6. Serve by placing a scoop of rice in an individual serving bowl and ladeling gumbo over it. Sprinkle with file powder.
Serving Size: makes 8 large servings
Number of Servings: 8
Recipe submitted by SparkPeople user LISAINMS.
2. Make the roux. In a medium skillet, mix the oil and flour and cook over medium heat. Use a spatula to stir from the bottom keeping the roux blended and not burning. It will take about 10 minutes for the roux to slowly cook to the color of a penny. Keep an eye on it and don't let it burn!
3. While the roux cooks, put sausage, onion, bell pepper and celery in another skillet and cook until browned. Add garlic and cook another 2 min. Pour this into the slow cooker.
4. When the roux has turned copper colored, reduce the heat. Slowly stir enough broth (half) into the roux as if you are making gravy. The broth will cause it to instantly thicken so stir continuously and keep adding broth to keep it smooth. Add cayenne, parsley, thyme. Pour the seasoned roux into the slow cooker and stir. Add broth to make a thick soup. Add bay leaves.
5. Cover and cook on low for 4 hours. Add tomatoes, shredded chicken, shrimp and adjust salt and pepper to taste. Cook 1 hour (while you make rice).
6. Serve by placing a scoop of rice in an individual serving bowl and ladeling gumbo over it. Sprinkle with file powder.
Serving Size: makes 8 large servings
Number of Servings: 8
Recipe submitted by SparkPeople user LISAINMS.
Nutritional Info Amount Per Serving
- Calories: 221.0
- Total Fat: 10.3 g
- Cholesterol: 79.3 mg
- Sodium: 320.2 mg
- Total Carbs: 12.0 g
- Dietary Fiber: 1.7 g
- Protein: 19.1 g
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