Slow Cooker Gumbo

  • Serving Size8

    Ingredients

    • 2-3 lbs pastured chicken thighs (boneless, skinless)
    • 1 lb wild-caught shrimp
    • ½ lb chicken sausage, cut into rounds
    • 1 bell pepper, diced
    • 1 onion, diced
    • 2 celery stalks, diced
    • 4 garlic cloves
    • 2 bay leaves
    • 1 c frozen okra
    • 6 oz tomato paste
    • 15 oz diced tomatoes
    • 1 T or to taste Slap Yo Mamma (or other Cajun seasoning)
    • ½ tsp pepper
    • ½ tsp cayenne
    • ½ tsp thyme
    • ½ tsp oregano
    • Cauliflower rice
    • 2-3 cups of water, depending on how soupy you want your gumbo)

    Directions

    1

    Add all the gumbo ingredients EXCEPT the shrimp to the slow cooker.

    2

    Cook on HIGH 3-4 hours or LOW 6–7 hours.

    3

    While gumbo is cooking, sauté cauliflower rice in pan with Kerrygold butter to the tenderness you prefer.

    4

    In the last 15-20 minutes of the gumbo cook time gently stir in the shrimp.

    5

    Keep warm until ready to serve. Remove bay leave prior to serving.

    6

    Serve gumbo ingredients over cauliflower rice.

    Recipe adapted from: fitslowcookerqueen.com  

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