Slow cooker chicken, shrimp, and sausage gumbo
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Slow cooker chicken, shrimp, and sausage gumbo calories by ingredient
Introduction
This recipe is easy,tasty,and the current result of many years refinement. I also add 2 teaspoons of file powder but could not find it in the database. I also allow each person to add hot sauce to their taste. Serve 1 cup of gumbo over one half cup of rice and enjoy.This recipe is easy,tasty,and the current result of many years refinement. I also add 2 teaspoons of file powder but could not find it in the database. I also allow each person to add hot sauce to their taste. Serve 1 cup of gumbo over one half cup of rice and enjoy.
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 Tomatoes
2 Tablespoons Lea & Perrins, Worcestershire Sauce
2 Tablespoons Creole Seasoning
3 tsp Splenda no calorie sweetener
2 cup Chicken stock
4 Tablespoons Instant Roux Mix
Directions
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.
