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Crock Pot Cajun Gumbo Recipe

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This recipe for Crock Pot Cajun Gumbo, by , is from GET OUTTA MY KITCHEN!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Karen Lammey



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 pounds raw peeled and deveined shrimp
Cooked rice


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 and thyme to slow
4. Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 7 hours. Stir in shrimp. Cook just
until shrimp is cooked through.
5. Serve over rice

Personal Notes:
Personal Notes:
If you want to omit the okra (why would you ever want to omit okra from ANYTHING?!), you can use file powder to thicken your gumbo. I don't know how much because I never use it...I do not omit the okra!




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