A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Slow Cooker Spicy Cajun Gumbo
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- #72258
There's just no substitute for good gumbo! Chicken, shrimp and sausage come together with onions and bell pepper that provide classic Cajun veggie flavors.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
5 reviews
ingredients
1 pound boneless, skinless chicken, cubed
3 cups chicken broth, divided use
2 cups diced, canned tomatoes
2 tablespoons Worcestershire sauce
1 teaspoon Cajun seasoning, or to taste
2 tablespoons olive oil
1 medium onion, chopped
1 green or red bell pepper, seeded and chopped
1 cup corn, frozen or canned, optional
2 teaspoons minced garlic
1 pound Andouille or Creole hot sausage, sliced
2 tablespoons all-purpose flour
1 pound raw shrimp, peeled and deveined
salt and pepper, to taste
gumbo file powder, to taste
6 cups hot cooked rice
directions
Turn the crock pot to high heat. Add the chicken, 2 cups of the broth, the tomatoes, Worcestershire sauce, and Cajun seasoning to the crock pot and mix well.
Heat the olive oil in a skillet over medium heat. Add the onion, bell pepper, corn, and garlic to the skillet. Cook, stirring frequently, until the vegetables are soft, about 8 minutes. Transfer the vegetables to the crock pot with a slotted spoon.
Add the sliced sausage to the skillet. Turn the heat to medium-high and cook, stirring frequently, until the sausage is browned. Reduce the heat to medium-low, cover the skillet, and cook for 8-10 minutes.
Transfer the sausage to the crock pot using a slotted spoon. Leave about 2 tablespoons of fat in the skillet (discard any excess) and increase the heat to medium-high again. Whisk the flour into the fat and cook, stirring constantly, until the roux has turned a rich brown color.
While stirring, slowly add the remaining broth and cook, stirring constantly, until the mixture is smooth and it has thickened. Transfer the roux to the crock pot and mix well. Turn the crock pot to low heat, cover, and cook for 3-4 hours.
Stir the shrimp into the gumbo about 15-20 minutes before serving. Let it cook until the shrimp is pink and cooked through (it's hard to overcook shrimp in the crock pot but keep your eye on it).
Add salt, pepper, and gumbo file powder to taste. Serve over hot, cooked rice.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.common recipe questions
What is gumbo file powder? What can I use instead?
File powder is a seasoning made from sassafras leaves. It can be found in the spice section of larger grocery stores. It is used to both thicken the gumbo and flavor it. There really isn't a substitute. Some people use okra in their gumbo instead of file powder. When cooked, okra can act as a thickening agent in recipes.
nutrition data
846 calories, 39 grams fat, 68 grams carbohydrates, 52 grams protein per serving.
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reviews & comments
February 27, 2022
Really good recipe. I just used shrimp and sausage (to equal 3 pounds). It looks like a complicated recipe but it definitely isn't.
September 15, 2014
VERY good recipe! I did only add 2 cups broth though as I was worried it would be come more like soup than gumbo. I think 2 cups was perfect but that was a personal choice. I recommend this recipe!
July 11, 2013
I thought this gumbo was very good. Maybe the other review used cheap ingredients or something. Andouille is a lovely spicy sausage and you could definitely taste it. Good chicken broth has lots of flavor. Even a good brand of canned tomatoes will hold it's flavor in the crock pot (generic won't usually). And not to mention, it does say season to taste. This is a GOOD recipe and you don't have to be that good a cook to have it turn out well. I highly recommend this recipe in fact.
May 5, 2008
You don't normally think of gumbo and roux lending itself well to crock pot cooking, but this recipe did a great job of making an authentic tasting gumbo.
March 3, 2007
Where is the flavor? I made this gumbo, following the recipes exactly. I took a taste towards the end of cooking, and all I could say was "BLECH!!" It had absolutely NO flavor. I had to quickly add thyme, oregano, salt, red pepper. Do not, repeat, not choose this recipe.