Slow Cooker Spicy Cajun Gumbo

FabFood
  • Recipe Comments
  • Max 5 stars
    65
    My Rating
    (128 Ratings)
  • Prep:
  • Cook Time:
  • Total:
  • Serving:
Recipe for Slow Cooker Spicy Cajun Gumbo. Chicken combines with hot Louisiana sausage and shrimp in this slow cooker Cajun soup.

Ingredients

  • 1 pound boneless, skinless chicken cut into strips
  • 3 cups chicken stock
  • 2 cups diced canned tomatoes
  • 2 tablespoons Worcestershire Sauce
  • 1 teaspoon Cajun seasoning blend (recipes follows)
  • 1 medium onion, chopped
  • 3 medium carrots, thinly sliced
  • 1/2 each red and green bell peppers, chopped
  • 1 cup corn
  • 2 teaspoons minced or pressed garlic
  • 2 tablespoons olive oil
  • 1 pound Louisiana Hot Sausage (or sausage of your choice)
  • 2 tablespoons all purpose flour
  • 8 ounces raw shrimp, peeled and cleaned
  • salt and  pepper to taste
  • 6 cups hot cooked rice
  • file powder to taste
  • Cajun Seasoning Blend :
  • (combine all ingredients and store at room temperature)
  • 1/4 cup salt
  • 1 tablespoon cayenne pepper
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1 teaspoon granulated garlic or garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon nutmeg
  • 1 tablespoon dried parsley

Directions

  1. Place chicken, 2 cups stock, tomatoes Worcestershire sauce, and Cajun Seasoning Blend in a slow cooker on high heat. In a medium skillet, sauté onion, carrots, bell peppers corn and garlic in olive oil for about 10 minutes or until softened. Add to slow cooker. In same skillet, brown sausage on all sides over medium-high heat. Reduce heat, cover and cook through (about 10 minutes). Slice sausage into 1 inch pieces and add to slow cooker. Pour out all but about 2 tablespoons of the sausage fat. Add flour to fat and stir constantly over medium-high heat to create a dark roux (see related links below for detailed roux making instructions). Slowly add remaining 1 cup of broth to roux and stir until smooth. Mix roux into slow cooker, lower heat, cover and cook for 6-8 hours. About 15 minutes before serving, stir in the shrimp. Season to taste with salt, pepper and filé. Serve over rice.
  2. If You Don't Have A Slow Cooker
  3. Substitute a large stock pot for the slow cooker. Instead of cooking for 6-8 hours, simmer for about 1 1/2 to 2 hours on low heat in stock pot.

recommended for you