|Recipe : Entry # 9034|
|Very Easy Crockpot Gumbo with Chicken, Sausage and Shrimp|
|Central Alabama EC|
|1 14.5-ounce can stewed tomatoes, undrained
1 6-ounce can tomato paste
1 can okra and tomatoes, undrained
1 pound skinless boneless chicken, cut into small pieces
1 large sausage link, sliced
1 14.5-ounce can reduced sodium chicken broth
1 green bell pepper, chopped
2 stalks celery, chopped
1 tablespoon Cajun seasoning
2 cloves minced garlic
3 basil leaves
1/4 teaspoon ground black pepper (I use coarse grind)
1/2 teaspoon red pepper flakes (or less to your taste)
1 bag frozen medium-sized shrimp, thawed (peeled and deveined without tails)
4 cups hot cooked white rice
|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. Stir gently to combine everything. Cook on low about 2 hours.
Add shrimp and cook another 30 minutes until shrimp is warm.
Serve over cooked rice or mix the rice in the slow cooker just before serving.