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Very Easy Crockpot Gumbo with Chicken, Sausage and Shrimp

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Servings
people
Ingredients
  • 1 14.5 ounce Cajun seasoning
  • 1 6 ounce can reduced sodium chicken broth
  • 1 can leaves
  • 1 pound red pepper flakes (or less to your taste)
  • 1 large okra and tomatoes, undrained
  • 1 14.5 ounce bell pepper, chopped
  • 1 green potatoes, peeled and sliced very thin
  • 2 stalks can stewed tomatoes, undrained
  • 1 tablespoon prepared mustard
  • 2 cloves hot cooked white rice
  • 3 basil ground black pepper (I use coarse grind)
  • 1/4 teaspoon Celery, chopped
  • 1/2 teaspoon minced garlic
  • 1 bag can tomato paste
  • 4 cups frozen medium-sized shrimp, thawed (peeled and deveined without tails)
Servings
people
Ingredients
  • 1 14.5 ounce Cajun seasoning
  • 1 6 ounce can reduced sodium chicken broth
  • 1 can leaves
  • 1 pound red pepper flakes (or less to your taste)
  • 1 large okra and tomatoes, undrained
  • 1 14.5 ounce bell pepper, chopped
  • 1 green potatoes, peeled and sliced very thin
  • 2 stalks can stewed tomatoes, undrained
  • 1 tablespoon prepared mustard
  • 2 cloves hot cooked white rice
  • 3 basil ground black pepper (I use coarse grind)
  • 1/4 teaspoon Celery, chopped
  • 1/2 teaspoon minced garlic
  • 1 bag can tomato paste
  • 4 cups frozen medium-sized shrimp, thawed (peeled and deveined without tails)
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Add tomatoes, tomato paste, okra and tomatoes, chicken, sausage, broth, bell pepper, onion, celery, Cajun seasoning, garlic and basil, black pepper and hot pepper to slow cooker
  2. Stir gently to combine everything
  3. Cook on low about 2 hours
  4. Add shrimp and cook another 30 minutes until shrimp is warm
  5. Serve over cooked rice or mix the rice in the slow cooker just before serving
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