Slow cooker chicken, shrimp, and sausage gumbo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 pounds boneless, skinless chicken breast 1 package (5-6 oz) Tasso or salt pork 2 links Cajun Style Andouille Smoked Pork Sausage 2 lbs. Shrimp, raw 8 oz (2 cups) sliced okra, raw or frozen 1 red bell pepper chopped 1 large Onion, chopped 3 stalk, Celery, chopped 4 clove Garlic, minced 1 can (6 oz) Tomato Paste 15 oz can Diced Tomatoes2 Tablespoons Lea & Perrins, Worcestershire Sauce 2 Tablespoons Creole Seasoning 3 tsp Splenda no calorie sweetener 2 cup Chicken stock4 Tablespoons Instant Roux Mix
1. Combine chicken stock and instant roux mix with the spices and heat in microwave before adding to the slow cooker.
2. Add all the gumbo ingredients EXCEPT the shrimp, hot sauce, and file to the slow cooker. Cook HIGH 3-4 or LOW 6�7.
3. In the last 15-20 minutes of cook time, gently stir in the shrimp.
4. Keep warm until ready to serve. Remove bay leaves prior to serving. Serve over rice. Let everyone add hot sauce to taste.
Serving Size: Makes about 32 one cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user THERONJR.
2. Add all the gumbo ingredients EXCEPT the shrimp, hot sauce, and file to the slow cooker. Cook HIGH 3-4 or LOW 6�7.
3. In the last 15-20 minutes of cook time, gently stir in the shrimp.
4. Keep warm until ready to serve. Remove bay leaves prior to serving. Serve over rice. Let everyone add hot sauce to taste.
Serving Size: Makes about 32 one cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user THERONJR.
Nutritional Info Amount Per Serving
- Calories: 203.8
- Total Fat: 5.2 g
- Cholesterol: 130.5 mg
- Sodium: 591.1 mg
- Total Carbs: 8.9 g
- Dietary Fiber: 1.2 g
- Protein: 29.6 g