Easy Slow Cooker Gumbo
It's time to break out your trusty slow cooker folks. This Easy Slow Cooker Gumbo doesn't get simpler or more delicious! Your family is sure to devour this one-pot meal that's loaded delicious Creole spice flavors!
Servings: 10 servings
Ingredients
- 4 Tbsp. butter
- 1 cup yellow onions, chopped
- 1 cup green bell pepper, chopped
- 1 cup celery, chopped
- 4 cloves garlic, minced
- 12 oz. andouille sausage, cut into 1/2-inch slices
- 1 box Tony Chachere's Creole Gumbo Base Mix
- 6 cups water
- 1 lb. boneless, skinless chicken breasts
- 1 14.5-oz. can fire roasted diced tomatoes, undrained
- 1 14.5-oz. can okra, drained
- 1 lb. medium-sized raw shrimp, cleaned and deveined
Instructions
- Melt the butter in a large skillet over medium-high heat. Add the onions, peppers and celery and cook for 4 minutes, stirring often. Add the garlic and continue to cook for one minute. Add the sliced sausage and cook for 4 minutes. Remove skillet from the heat and set aside.
- Add the water and the Tony Chachere’s Creole Gumbo Base Mix to your slow cooker. Whisk together. Add the veggies and sausage, chicken breasts and tomatoes. Cook 3 hours on high.
- Remove the chicken from the slow cooker and shred. Return the shredded chicken, the okra and your shrimp to the slow cooker and cook for an additional 30 minutes until the shrimp are pink and cooked through. Add gumbo to bowls and serve.
Notes
I used canned okra for this recipe. If you can find fresh you can use that too. I like to add the canned toward the end of cooking so it doesn't get super mushy.
I used medium sized shrimp and left them whole when adding to the slow cooker.
I like to serve my bowls of gumbo with a scoop of white rice on top,