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Slow Cooker Cajun Gumbo

Ingredients

  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1 cup sliced celery
  • 1 cup chopped green bell pepper
  • 1 cup chopped onion
  • 4 cloves garlic, minced
  • 2 cups chicken broth
  • 2 cans (14.5 ounces) fire roasted diced tomatoes
  • 1 tablespoon Creole seasoning
  • 1 1/2 pounds boneless, skinless chicken thighs
  • 1 pound Andouille sausage, sliced
  • 1 package (12 ounces) frozen sliced okra
  • 3 sprigs fresh thyme
  • 1 ½ pounds raw peeled and deveined shrimp
  • Cooked rice

Directions

  1. In a medium skillet over medium, heat oil and add flour to make a roux. Whisking constantly, cook roux until it turns a chocolate brown color. Lower heat as necessary to keep from burning. This will take about 15 minutes.
  2. Stir in celery, green pepper and onion. Cook 1 to 2 minutes. Add garlic and cook another 2 minutes. Transfer mixture to slow cooker crock.
  3. Add chicken broth, tomatoes, Creole seasoning, chicken, sausage and okra to slow cooker.
  4. Cover and cook on HIGH for 3 ½ to 4 hours or LOW for 6 ½ to 7 hours. Stir in shrimp. Cook just until shrimp is cooked through.
  5. Serve over rice.

Serves: 8-10

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