This is the perfect time of year to perfect your slow cooker game, and nothing is more amazing to come home to at the end of the day than a huge pot of delicious gumbo. It's a classic New Orleans dish that can be made as spicy as you want, or kept mild for the kiddos. Either way, it's the perfect weeknight meal or Sunday supper.
Things You'll Need
- 2 tablespoons olive oil
- 1 yellow onions, chopped
- 1 bell pepper, chopped
- 3 ribs celery, chopped
- 2 tablespoons butter
- 3 tablespoons all purpose flour
- 3 cloves garlic, smashed
14 ounce can diced tomatoes
- 6 okra, chopped
- 4 cups chicken broth
- 2 bay leaves
- 1 tablespoon file powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1/2 pounds Andouille sausage, cut into 1 inch rings
- 1 pound boneless, skinless chicken thighs
- 1 pound raw shrimp, peeled and deveined
- Salt and pepper
- Cooked rice for serving
Chopped parsley and hot sauce for serving
Step 1: Brown the Vegetables
Heat the oil in a skillet over medium heat. Add the onions, bell pepper and celery. Cook until the vegetables have started to brown.
Step 2: Make the Roux
Transfer the vegetables to a slow cooker. Melt the butter in the skillet used for the vegetables. Whisk in the flour, cooking until the mixture is the color of peanut butter. Add the roux to the slow cooker.
Step 3: Slow Cook
Add the remaining ingredients other than the shrimp (and the ingredients for servings). Slow cook on low for 4 hours.
Step 4: Shred the Chicken
Remove the chicken thighs and the bay leaves. Discard the bay leaves. Shred the chicken using two forks
Step 5: Add the Shrimp and Chicken
Add the shrimp and shredded chicken back into the slow cooker. Cook on low until shrimp is cooked through, about 10 minutes.
Step 6: Serve
Ladle into bowls over rice, sprinkle with parsley and hot sauce to taste.
Freeze away! Gumbo freezes well, feel free to make a double batch and freeze some for later.