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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