Easy Chicken, Sausage, and Shrimp Gumbo
Prep Time: 20 minutes
Total Time: 6 hours, 20 minutes
Servings: 8
Total Time: 6 hours, 20 minutes
Servings: 8
Ingredients:
1/2 pound medium shrimp
3 tablespoons flour
3 tablespoons olive oil
1/2 pound smoked sausage (cut into 1/2 inch slices)
1 pound boneless chicken thighs (cut into 1/2 inch pieces)
1 1/2 cups frozen okra (sliced)
1 cup white onion, chopped
1/2 cup bell pepper, chopped
1/2 cup celery, chopped
3 cloves garlic (crushed and diced)
2 cups chicken stock (low sodium)
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 (14.5 Oz) can diced tomatoes (undrained)
For the Rice
1 1/2 cups long-grain white rice (uncooked)
3 cups chicken stock (or water, for the rice)
1/2 pound medium shrimp
3 tablespoons flour
3 tablespoons olive oil
1/2 pound smoked sausage (cut into 1/2 inch slices)
1 pound boneless chicken thighs (cut into 1/2 inch pieces)
1 1/2 cups frozen okra (sliced)
1 cup white onion, chopped
1/2 cup bell pepper, chopped
1/2 cup celery, chopped
3 cloves garlic (crushed and diced)
2 cups chicken stock (low sodium)
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 (14.5 Oz) can diced tomatoes (undrained)
For the Rice
1 1/2 cups long-grain white rice (uncooked)
3 cups chicken stock (or water, for the rice)
Directions:
For the Shrimp
Peel the shrimp.
With the tip of a sharp knife, make a shallow cut down the back of each shrimp.
Remove the dark veins and rinse each shrimp under cold running water.
Bring a saucepan of lightly salted water to a boil.
Add shrimp and cook 2 minutes, or until they are pink.
Drain and transfer the shrimp to a bowl, then cover and refrigerate.
For the Roux
Wipe the saucepan out and add the flour and oil; mix well.
Place the saucepan over medium-high heat and cook for 5 minutes, stirring constantly.
Reduce heat to medium and cook 8 minutes, or until mixture is light brown.
Stir constantly to prevent scorching.
Pour the roux into the crock pot.
To cook the Gumbo
Put all of the remaining ingredients into the crock pot, except the rice and the 3 cups of stock or water.
Stir well to combine ingredients.
Cover and cook on low for 6 hours.
Add the cooked shrimp to the gumbo; mix well.
Cover and continue to cook on low, 20 minutes longer.
Meanwhile, cook rice in reserved stock or water, following package directions.
Serve gumbo over hot cooked rice and enjoy.
For the Shrimp
Peel the shrimp.
With the tip of a sharp knife, make a shallow cut down the back of each shrimp.
Remove the dark veins and rinse each shrimp under cold running water.
Bring a saucepan of lightly salted water to a boil.
Add shrimp and cook 2 minutes, or until they are pink.
Drain and transfer the shrimp to a bowl, then cover and refrigerate.
For the Roux
Wipe the saucepan out and add the flour and oil; mix well.
Place the saucepan over medium-high heat and cook for 5 minutes, stirring constantly.
Reduce heat to medium and cook 8 minutes, or until mixture is light brown.
Stir constantly to prevent scorching.
Pour the roux into the crock pot.
To cook the Gumbo
Put all of the remaining ingredients into the crock pot, except the rice and the 3 cups of stock or water.
Stir well to combine ingredients.
Cover and cook on low for 6 hours.
Add the cooked shrimp to the gumbo; mix well.
Cover and continue to cook on low, 20 minutes longer.
Meanwhile, cook rice in reserved stock or water, following package directions.
Serve gumbo over hot cooked rice and enjoy.
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