Slow Cooker Gumbo

Gumbo is an old tradition in Louisiana. It first originated in the 18th century. I had not realized that this was such an old tradition. I guess that explains why people get so indignant over whose gumbo is the best!

There’s chicken, sausage, and shrimp in this gumbo. YUM!
This flavorful, thick, yummy Louisiana stew wil leave you feeling full and happy. There’s a reason this is considered some good ol’ fashioned home cookin! Nothing will make you feel quite as comforted or make your taste buds as happy as this gumbo.


2 (14.5 ounce) cans stewed tomatoes,
1 small can of tomato paste
1 pound skinless, boneless chicken
thighs, cut up
1 large sausage link
1 (14.5 ounce) can reduced- sodium
chicken broth
1 green pepper, chopped
1 large onion, chopped
2 stalks celery, chopped
1 tablespoon Cajun seasoning
3 cloves garlic, minced
3 basil leaves
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper
1 frozen medium shrimp (thawed), peeled and deveined
4 cups hot cooked white or brown rice
Optional: Add cooked bacon (diced)

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Add tomatoes, tomato paste, chicken (cooked or raw), Sausage, broth, green pepper, onion, celery, Cajun seasoning, garlic, black pepper, and cayenne pepper to prepared slow cooker. Stir gently to combine all the ingredients.
Cook this portion on low for about 2 hours if your chicken is already cooked or 5 to 6 hours if you adding raw chicken.
Add shrimp and cook about another 10 minutes until the shrimp is warm.
You can serve this over cooked white rice or combine the rice in the crockpot just before serving.

Enjoy !

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