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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (533g) Recipe makes 6 servings |
||
| Calories 647 | ||
| Calories from Fat 314 | (48%) | |
| Amount Per Serving | %DV | |
| Total Fat 35.0g | 53% | |
| Saturated Fat 9.3g | 46% | |
| Monounsaturated Fat 13.3g | ||
| Polyunsaturated Fat 10.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 154mg | 51% | |
| Sodium 1223mg | 50% | |
| Potassium 775mg | 22% | |
| Total Carbohydrate 43.0g | 14% | |
| Dietary Fiber 3.2g | 12% | |
| Sugars 3.8g | ||
| Protein 38.5g | 76% | |
Crock Pot Chicken and Sausage Gumbo With Shrimp
By: ~Rita~
Mar 6, 2003
For all you crock pot lovers! A time saver You can pre make the roux!
SERVES 6
Ingredients
- 1/3 cup all-purpose flour
- 1/3 cup cooking oil
- 3 cups water
- 12 ounces smoked sausage, sliced & browned
- 1 1/2 cups chopped cooked chicken
- 2 cups sliced okra, partially thawed and cut into 1/2 inch slices or 1 (10 ounce) package frozen whole okra, partially thawed and cut into 1/2 inch slices
- 1 cup chopped onion
- 1/2 cup chopped green sweet pepper
- 1/2 cup chopped celery
- 4 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ground red pepper
- 1 (14 ounce) can diced tomatoes, undrained
- 1 (12 ounce) package frozen shelled deveined cooked medium shrimp, rinsed
- 3 cups hot cooked rice
Directions
1
For the roux, in a heavy 2-quart saucepan stir together the flour and oil until smooth.2
Cook over medium-high heat for 5 minutes, stirring constantly.3
Reduce heat to medium.4
Cook and stir constantly about 15 minutes more or until a dark, reddish-brown roux forms.5
Cool.6
In a 5-quart crockery cooker place water.7
Stir in roux.8
Add sausage, chicken, okra, onion, sweet pepper, celery, garlic, salt, pepper, can tomatoes, and ground red pepper.9
Cover; cook on low-heat setting for 6 to 7 hours then add shrimp for 20 minutes.10
Skim off fat.11
Serve over the hot cooked rice.
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More recipes like this one:
Morrison's Cafeteria Fried Shrimp
Garlic Shrimp from the Gilroy California Garlic Festivale
Browse similar recipes by category
- Course > Main Dish > Stews > Gumbo
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Seafood > Shellfish > Shrimp
- Main Ingredient > Vegetables > Onions
- Main Ingredient > Vegetables > Peppers
- Main Ingredient > Vegetables > Tomatoes
- Cuisine > North American > United States > Southern
- Preparation > Time to Make
- Preparation > Equipment > Crock-Pot
- Preparation > Equipment > Stove Top
- Preparation > Presentation > Served Hot
- Occasion > Dinner Party
- Occasion > Holiday/Event > Non-Religious > Mardi Gras/Carnival
- Occasion > Everyday
Featured Reviews for This Recipe
On Apr 20, 2008
Wow! That was good. Only change I would make is that I chose a cajun saugage that was a bit oily. Next time I would choose maybe a spicy turkey saugage. I am with one of the previous posts about kicking it up a notch with some hot sause - Bam! What a great recipe. Thank you.
From: CraftScout
On Jun 13, 2007
I am going to say that considering how much this made (LOTS) and how little was left (practically nothing), it was a hit! Man, stirring the roux . . . my arm still hurts! 
Great recipe, even DD liked it, and I liked that I could have a shrimp dish and she could eat the same dish without complaining. It just took judicious ladling to avoid shrimp.
From: ellie_
On Aug 11, 2003
Delicious! The best gumbo we've had in a long time and the directions were excellent and simple to follow! Thanks Rita for posting this recipe. We will definitely be making this again.
From: yedenmatka
On Jan 24, 2008
This recipe is tops in my book. I did make a few changes. I browned the chicken and sausage in the oil and made the roux from the drippings. I added 1 1/2 teaspoon of file gumbo seasoning. I also cheated and used a pakage of frozen gumbo vegetables which made it really fast and easy. The flavor was perfect and I plan to use this one over and over. Thanks for sharing Rita!!!
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