Slow Cooker Chicken Gumbo with Shrimp Recipe

This dish was fantastic! I incorporated a classic roux and included diced tomatoes with garlic and onions. The flavors were superb! For an extra kick, I would recommend adding andouille sausage to elevate the dish even more.

This recipe brought me back to the flavors of Campbell's Chunky gumbo, which I quite enjoy. Instead of shrimp, I opted for andouille sausage, which really enhanced the taste. For those feeling adventurous, consider adding a roux to the mix. Heat 1/2 cup of vegetable oil until it's almost smoking, then slowly whisk in 1/2 cup of flour. (Be cautious as this can get quite hot and sticky.) Stir the mixture as it browns, and after 3-4 minutes or until it reaches a reddish-brown color, remove it from the heat. Add about 1/2 cup of chopped onions, bell peppers, green onions, or celery to halt the cooking process. Incorporate this into the crockpot for a richer broth and a hint of nuttiness in the stew.

I prepared this dish following a simple recipe. I omitted the green pepper but included okra. I opted for chicken breast and added 8 oz of skinless turkey kielbasa. I cooked the chicken and kielbasa until browned and sautéed the onions and celery before transferring everything to the slow cooker. The result was a hit with everyone, and I will definitely be making it again.

My husband absolutely loved this dish, while I personally found it quite enjoyable. I made a few modifications by including okra and half a pack of andouille sausage, as I believe gumbo isn't complete without okra! Instead of using stewed tomatoes with added sugar, I opted for diced tomatoes. To enhance the flavors, I added extra celery and bell pepper. I recommend cooking it for around 6.5 to 7 hours to ensure the onions are thoroughly cooked. I adjusted the spice levels slightly by adding a touch more of Tony Chachere's seasoning and cayenne, which provided a perfect balance of heat.

Incredibly simple and packed with flavor. I included sausage and mushrooms, swapped out ROTEL for stewed tomatoes, and cooked the rice in the slow cooker for about 30 minutes before adding the shrimp. This allowed the shrimp to soak up some of the liquid, resulting in a less watery consistency. We couldn't get enough and ended up having extra helpings - it was that good!

Great taste! I decided to make a half portion of Microwave Roux. As I only had a small crockpot, I cooked the Gumbo on the stovetop. Instead of using chicken thighs, I used chicken breast tenderloins and browned them before sautéing the celery, onion, and pepper. I added the raw shrimp 20 minutes before the end of cooking. I had to substitute one can of plain tomato sauce for the stewed tomatoes. I served the Gumbo with brown rice, which I thought complemented the flavors well. I recommend choosing shrimp with a low count per pound, as they cook up nicely.

If you're in search of an authentic gumbo, this one falls a bit short at 3 stars due to the absence of roux and its slightly soupy consistency. Nevertheless, the flavor remains delightful, earning it 4 stars from me! I would definitely prepare it again but with adjustments like reducing the tomatoes and incorporating a roux. I enhanced it with sausage and okra, omitting the celery, which made for a tasty dish overall.

It was amazing! I substituted chicken with crawfish sausage and shrimp since I didn't have any chicken on hand. I had to feed 7 people, three of whom are teenage boys.

I absolutely adored this recipe. I made a small alteration by substituting rice, which I don't enjoy, with wide noodles in the slow cooker. It turned out incredibly delicious. Everyone raved about this dish. Thank you for sharing such a wonderful recipe!

My experience with this dish was fantastic! I decided to enhance the traditional flavors by incorporating Zatarain's Gumbo Filet at the final stage, which not only added depth but also helped thicken the consistency. Overall, a delightful addition to the meal!

I included smoked sausage in the dish.