Dinner Idea: Crock Pot Gumbo

I didn't decide to make this into a post until after my house was already smelling like a little unknown New Orleans restaurant. Because of that, there are no during or after pics of the cooking process.

It's a good thing that cooking is a results oriented kind of thing. All you care about is how it tastes and possibly how it looks.

This was so easy and fast to make. My gumbo consisted of:

2lbs of boneless skinless chicken thighs
1 Celery Stalk, chopped
1 Onion, chopped
1 Green Bell Pepper, chopped
3 cloves of Garlic, chopped
1 pound Andouille Sausage, sliced
1 pound medium Shrimp, peeled & deveined

Start by lightly browning your chicken in a frying pan. Place it in the crock pot. Cover with chopped veggies and sausage. Cook on high for 4 hours (or low for 8 - I didn't have 8 hours to wait). Shred chicken. Add shrimp and continue cooking until shrimp is done.

For my roux I used:

1 Tablespoon of Olive Oil
2 Tablespoons of Flour
1 28oz can of Diced Tomatoes
2 Cups of Swanson's Louisiana Cajun Broth
2 Tablespoons Creole Seasoning (or to taste)

Heat olive oil and cook flour until it turns brownish color. Add in broth and tomatoes and bring to a boil. Remove roux from heat and add seasoning. Poor over crock pot contents.



The finished product was so good. It was a bit spicier than what Savannah and Little Mike will eat so I did end up making them something else. Next time I'll use less creole seasoning, but if you don't mind the heat two tablespoons of creole seasoning will get a nice strong kick.
The steam from the bowl fogged up my lens. This is as clear a pic as I could get. It was sooo good! I ate two bowls and my husband said, "It was bangin'!".